Roasting Potatoes

For a crisp and crunchy outside and soft creamy centre, the trick is to parboil the potatoes first, let them cool, and then roast them. Very hot oil and a very hot oven are essential. For an alternative, Continental, method of roasting potatoes.

1. Peel the potatoes. Leave small ones whole; cut large potatoes into chunks. Parboil in salted water for 10 minutes, then drain and let cool.

   

2. Scratch the potatoes with a fork (this helps make them crisp). Pour 1 cm oil into a roasting tin and heat at 200°C until very hot.

   

3. Add the potatoes and turn them to coat in the oil. Return the tin to the oven and roast the potatoes for 1-1¼ hours, turning them twice. Drain on paper towels.