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1
Preheat oven to 400u00b0F.
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2
Peel the potatoes and halve lengthways.
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3
Place in a saucepan and cover with cold, salted water.
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4
Bring to the boil and then simmer for 5 to 6 minutes.
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5
Drain in a colander and leave to stand for 2 to 3 minutes before shaking the colander gently.
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6
This will begin to break down the edge of the potatoes.
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7
These slightly rough edges will become crisp and crunchy during the roasting.
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8
Heat a frying pan with 1/4 inch of oil or melted lard.
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9
Once it's hot, the potatoes can be lightly rolled in the seasoned flour, shaking off any excess.
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10
Fry the potatoes in the oil, turning occasionally until completely golden brown.
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11
Now transfer the potatoes to a roasting pan.
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12
Pour some of the cooking oil into the pan (approx. 1/8 inch deep), sprinkle the potatoes with salt and roast in the oven for 30 minutes before turning in the pan.
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13
Roast for another 30 minutes.
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14
Remove the crispy roast potatoes from the pan and serve.
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15
A knob of butter can be melted over the potatoes to enrich the crispy roast taste.
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16
For an ultra-crispy finish, increase the cooking time to 1 1/2 hours, turning the potatoes in the pan halfway through.
