1 cup reserved drippings from meat or 4 oz of butter or lard
2 lbs potatoes
1. Pre-heat the oven to 425°F. Add the drippings or butter/lard to a large heavy bottomed roasting pan and place in the oven. Add an inch of water to a large saucepan and bring to a boil over high heat. Boil a kettle of water.
2. Peel potatoes with a potato peeler and cut into even sized pieces. Place potatoes in the saucepan of boiling water and pour over additional boiling water from the kettle so that the potatoes are just covered. Add salt and simmer until the edges of the potatoes are just going fluffy on the outer edge, about 10 mins.
3. Drain off water and let potatoes sit for a couple of minutes in the pan without the lid on to get rid of excess steam. Place lid back on saucepan and holding in place firmly either side shake the saucepan as hard as you can. This will fluff up the potatoes which gives them the extra crunch once roasted.
[Left over roast potatoes make amazing sautéed potatoes for breakfast – just slice and fry in a nonstick frying pan until crispy and add a fried or poached egg on top – luxurious leftovers!]