(serves four to six)
6-9 medium potatoes (choose Maris Piper, Cara, King Edward or Desirée potatoes)
Cooking oil, or lard
Plain flour, seasoned
1. Pre-heat the oven to 200°C. Peel the potatoes and cut in half lengthways. The peeled side of the potatoes can now be scraped with a knife to give a smooth domed shape to all halves.
2. Place in a saucepan and cover with cold, salted water. Bring to the boil and then simmer for five to six minutes. Drain in a colander and leave to stand for two to three minutes before shaking the colander gently. This will begin to break down the edge of the potatoes. These slightly rough edges will become crisp and crunchy during roasting.
3. Heat a frying-pan with 5mm (1/4 inch) of oil or melted lard. Once hot, lightly roll the potatoes in flour, shaking off any excess. Fry in the oil, turning occasionally until completely golden brown.
4. Transfer the potatoes to a roasting pan. Pour some of the cooking oil into the pan (approximately 2-3mm or 1/8 inch deep). Sprinkle the potatoes with salt and roast in the oven for 30 minutes before turning in the pan. Roast for another 30 minutes. Remove the crispy roast potatoes from the pan and serve.
Chef Gary’s tip: A knob of butter can be melted over the potatoes to enrich the crispy roast taste. For ultra-crispy roast potatoes, increase the cooking time to 1 ½ hours, turning the potatoes in the pan half-way through.