So here is a roasted potato recipe that is really loved in our house(may be Christine’s favourite way to have potatoes). It comes from the book One Potato Two Potato and is part of the Sunday Lamb with Proper Roasted Potatoes recipe.
6 tablespoons fat(duck or goose, or bacon drippings; vegetable oil )
2 1/2 – 3 pounds russet potatoes, peeled and cut in large (about 2 inch) chunks
1 tablespoon all-purpose flour or cornmeal
Heat oven to 425 degrees. Put the fat into a shallow roasting pan and slip it into the oven to heat while the potatoes parboil. The pan and oil must be searingly hot. Put the potatoes in a pot, cover with water by at least an inch, add a big pinch of salt and bring to a boil. Once the water’s boiling, cook for three minutes, then drain the potatoes well and return them to the pot. Hold the lid on and shake the pot with brio to soften up all the edges of the potatoes(in case you are wondering, brio is not something you add to the pot). Sprinkle in the flour, give the pan another shake or two, and stir to coat the potatoes.
Drop the potatoes into the hot fat(careful not to spatter) and stir them. Roast for 30 minutes, then turn with tongs and roast for another 30 minutes. The potatoes will be golden brown and crispy.
Since the potatoes take a hour in the oven, give yourself at least an hour and fifteen minutes. You can always have them peeled and ready to go earlier in the day, just remember to leave them sitting in cold water. We throw the salt and add some pepper with the flour(fresh ground of course, but then you knew that). Being served tonight with chicken drumsticks in a beer and chipotle barbeque sauce.