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Crunchy Roast Potatoes

This is a method for cooking roast potatoes so that the result is crispy, crunchy and delicious.

ingredients

serves 4
1 lb (450 g) potatoes, peeled
hot dripping (fat from roasted meat) to roast
2 cups (4 oz) 120g fresh white breadcrumbs, sieved
1 tbsp mixed herbs, chopped

method

1. Cut the potatoes into even pieces and parboil in salted water for 8 minutes.

2. Drain and allow to dry off.

3. Heat the dripping, or any other suitable fat, in a deep roasting tin.

4. Put the potatoes into the dripping and roast in the oven 375°F (190°C) gas mark 5 for 30 minutes basting occasionally with the hot fat.

5. Mix together the sieved breadcrumbs and mixed herbs.

6. Carefully remove the part cooked potatoes from the fat and roll them in the breadcrumb mixture.

7. Return to the roasting tin and continue to cook until nicely browned.

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