- 10 large King Edward potatoes, peeled, cut into large chunks
- 50g/1¾oz lard, dripping or vegetable oil
- 2 pinches sea salt
- Preheat the oven to 200C/400F/Gas 6.
- Simmer the potatoes in a large pan of salted boiling water for 4-5 minutes, or until the outside of the potatoes are beginning to soften.
- Thoroughly drain the potatoes and briefly shake them around in the colander or pan to roughen up the edges.
- Melt the lard in a deep flameproof roasting tray on a high heat and fry the potatoes on each side until they begin to brown.
- Sprinkle with salt, to taste, and roast for 30 minutes, or until starting to colour.
- Turn the potatoes and return to the oven for a further 20-30 minutes, or until golden-brown and crisp.