It was my mother who made me realize how good roast potatoes can be; richly golden and crunchy-crisp all over with a meltingly soft inside. She cuts her potatoes smaller than usual and boils them until just cooked, but not breaking up. A generous amount of very hot fat or oil is needed and it must have a good flavour, as this is absorbed by potatoes. Goose fat is best but duck fat and olive oil are also excellent. If you have other dishes in the oven, you can adjust the temperature but an initial high heat for at least 20 minutes is important.
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