The World's Greatest Roast Potatoes for Total Idiots
Ingredients
- 1.5 kg good roasting potatoes, like Diane, or large Kipfler potatoes, peeled, cut in half, and rinsed until the starch is washed off
- 200 gms rendered pork fat, or lard
- 50 gms paprika
- 5 sprigs thyme, leaves picked
- 10 cloves garlic, crushed in their skins
- sea salt and freshly ground pepper
Instructions
- Preheat oven to 200C.
- Boil potatoes for 10 minutes, or until just soft.
- Add the fat to a hot, heavy-based saucepan and place over high heat, then add the drained potatoes, flat side down. DON'T BURN YOURSELF, OR SET FIRE TO YOUR HOUSE.
- Get a crispy golden colour on all sides. Once all are crispy, transfer the potatoes to a baking tray.
- Drizzle with a little of the warmed fat, then sprinkle with the paprika, thyme leaves, garlic, sea salt and black pepper.
- Roast for 20 minutes, tossing occasionally until they are super crispy and dried out a little. The centre will be like mashed potato and pretty much the best vehicle ever for all kinds of sauces, gravies, meat juices, whatever - all of it.
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