It’s taken a long time, but it was worth it! I tried most of the recipes on the web, and then some more.
Here’s the secret to making perfect roast potatoes, crisp and crunchy on the outside, soft and fluffy inside.
- cut washed potatoes (with skin on) into large chunks and boil for 8 minutes.
- After draining the water off, put the lid back on the pot and shake to break up the soft edges.
- let the potatoes cool down for 10 minutes on a tray
- Fry them for 10 mins in duck fat (or a mix of duck fat and butter)
- Put them on a roasting tray and into the oven at about 200 degrees for about 45 mins.
- Voila!
Please bear in mind that stoves and ovens vary a great deal, so you’ll need to adjust the times quoted above to suit your environment