These are the traditional British roasted potatoes that are served with Sunday roast beef or lamb dinners. However, they are great as a side dish for fish, grilled meat or roast chicken with their crispy skins and fluffy interiors.
4 – 6 large russet or Idaho potatoes
2 teaspoons salt
2 teaspoons pepper
1⁄4 cup (or more) vegetable oil, lard, duck fat, or melted butter mixed with a little vegetable oil (or enough to cover bottom of roasting pan)
Preheat oven to 400°. Pour enough oil in roasting pan to cover the bottom. (Make sure to use a roasting pan large enough to spread potatoes in one layer.)
Bring a large pot of salted water to the boil.
In the meantime, peel potatoes; cut into large chunks. Add to boiling water, bring back to the boil, then simmer potatoes for 5-6 minutes to soften slightly. Using a colander, drain potatoes and set aside to dry. (Do not rinse in cold water.)
Place roasting pan in oven and heat until oil is hot.
Place potatoes in the roasting pan and turn potatoes to coat them evenly with oil. Sprinkle with salt and pepper. Roast for 25 minutes or so, and turn potatoes gently. Roast for another 30-40 minutes or so, or until crispy and golden.