‘This recipe was my gran’s first, then my mother’s, and it’s still the best. Use lard or dripping for the cooking fat.’
You will need:
- 10 medium King Edward, Maris Piper or Desirée potatoes
- A good pinch of salt
- 50g fat (see above)
- Preheat the oven to 200˚C/Gas 6. Peel the potatoes and cut each one in half (into 3 if large). Place in a saucepan, cover with cold water and add the salt. Bring to the boil and simmer for a maximum of 3-4 minutes. Put into a colander and allow to drain well.
- Heat the lard or dripping in a roasting tray on the stove, and fry the potatoes until they start to brown. Turn them occasionally. Sprinkle generously with salt, then roast for about 30 minutes.
- Remove from the oven and turn the potatoes in the tray in order to prevent them from sticking to the tray – and each other. Roast for another 30 minutes and remove. Serve the hot potatoes immediately with butter.