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LOCATION: Recipes >> Vegetables >> Roasted Potatoes 04

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English Oven Roast Potatoes

Peel potatoes and cut into large chunks. Simmer them in a pan of
water for about 10 minutes (you only want them to be about half
cooked). Now drain the water but leave the potatoes in the pan.
With the lid on, shake the pan up and down a few times so the
potatoes bang against the lid and the base (this roughens the
surface and makes them turn out more crunchy).

Meanwhile, heat a roasting tin in the oven with fat in it.
Traditionally this should be the fat from the meat you're going to
be eating with the potatoes, but lard will do. This needs to be
_really_ hot, around gas mark 7 should do it. If it's not hot enough
the potatoes will be too greasy.

Put the potatoes in the tin, stirring to coat them all over with
the hot fat. Put them back in the top of the oven and roast for
about three- quarters of an hour (or until they seem done - depends
on how big your chunks were), turning them over half-way though.

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