"A perfect roast potato is one that is crispy on the outside and fluffy on the inside. If you have had problems getting it right in the past - here is how to do it. 8 medium Russet potatoes - goose fat / duck fat or lard (shortening) Preheat the oven to 250C (high). Put about 4 oz of fat/lard into a roasting dish and put the dish in the oven for about 15 - 20 minutes."
"Peel the potatoes and cut them in half. Pop them in a saucepan and cover with water, adding a dash of salt. Bring to a boil and boil for 10 minutes. Drain the potatoes and then give the saucepan a good shake to roughen up the edges of the potatoes. Rough edges help them crisp up. Carefully remove the dish of fat from the oven and, using kitchen tongs, place each potato into the fat."
Use eight medium Russet potatoes and about 4 oz of goose, duck fat, or lard. Preheat the oven to 250C and heat the fat in a roasting dish for 15–20 minutes. Peel and halve the potatoes, then boil in salted water for 10 minutes. Drain and shake the saucepan to roughen the potato edges, which promotes crisping. Place each potato into the hot fat and spoon fat over them. Roast for about 45 minutes, turning and basting at 15 and 30 minutes. Serve immediately in a warmed dish.
Read at www.justapinch.com
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