Roast it

Roasting is cooking in a dry heat with fat. Again the fat chosen and the temperature of the oven will affect the crispiness of the food. Potatoes roasted in a cool oven will take a long time and will never get crispy. Potatoes cooked in a very hot oven with a fat that has a high boiling point will be very crispy indeed. The fat will not get so hot that it evaporates so you do not need to cover it. You also do not want any liquids to condense and return to the pan as steam, as this will make the food soggy. Evaporation of water in the food when roasting is good and the oil will not evaporate so always roast food uncovered. If you use lard to roast your potatoes they will be crispier than if you use vegetable oil. I recommend lard for our Panch puren roasts.