- Select potatoes of roughly the same size, else cut them to the same size after peeling and rinsing them.
- If you have cut any, rinse the cut ends and dry well in a cloth.
- Meanwhile heat some fat up on a baking or roasting tray in the oven.
- Add the potatoes, and scoop the hot fat over them.
- Add salt to the potatoes.
- Turn after half an hour or whenever you remember.
- After about an hour they should be evenly brown all over.
- Remove from oven and drain on kitchen paper.
Now if you're anything me and a bit of a scatterbrain, you probably only remembered that you wanted to make roast potatoes as you are peeling your vegetables, half an hour away from dinner time.
In this case
- Boil your evenly sized potatoes in a pot of salted water, and when they are ready, drain well and leave over low heat to dry out.
- Meanwhile heat up the oil in a deep fat fryer and when hot, odd your potatoes one by one and fry until golden brown.
- Drain well on kitchen paper before serving.
Alternatively, if you have the time, par-boil your potatoes. This means boil them for a few minutes to heat then through thoroughly and start the cooking process. Then drain and add to hot oil on a baking tray in the oven and cook as normal. This will slightly shorten the roasting time which is normally an hour.
