Sean Dennis wrote to Dale Shipp <=-

About the recipe: I figured as much but I thought I would ask.

Title: Garlic Oven Potatoes

My mom gave me a bag of potatoes I need to eat before they go to seed.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Crispy Roast Potatoes
Categories: Five, Potatoes, Herbs
Yield: 4 servings

2 1/4 lb (1 kg) floury Maris Piper or
- red-skin Rooster potatoes
1/2 c (120 g) lard or duck fat
1 ts Maldon salt
1 tb Fresh thyme leaves

Set the oven @ 220C/425F.

Peel the potatoes and chop into chunky pieces a little
bigger than a ping pong ball (approx 2"/5cm across).

Place in a pan and cover with cold water. Place on the
hob on a high heat and bring to the boil, then turn down
the heat and simmer for 8-9 minutes - until softened at
the edges.

Meanwhile, place the lard or (goose fat if using) in a
large roasting tin and place in the oven to for 10
minutes until shimmering hot.

Drain the potatoes in a colander, and give them a good
shake to really roughen up the edges. Don't worry if a
few break apart and they look overly fluffy. The more
fluffy they are, the better they'll absorb the fat and
the crispier they'll be.

Carefully place the potatoes - using tongs - in the
baking tin with the hot fat. Turn them over once to coat
in the fat and then place in the oven.

Cook for 30-35 minutes, turning once or twice in the
last 15 minutes of cooking, until golden brown and
crispy.

Remove from the roasting tin and serve topped with a
sprinkling of Maldon salt and some fresh thyme leaves.

By: Nick Corbishley

RECIPE FROM: https://www.kitchensanctuary.com

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