1. A very hot oven (220 degrees C, preferably)
2. Fat - lots of it
Anyone watching their weight, look away now (but I eat everything and walk for miles- you choose).
A floury potato works best.
Pour off the fat from roasting pork- apologies to my Muslim, Jewish, Hindu and Buddhist friends and all other denominations who don't eat le cochon. Cut the peeled potatoes into quarters or eighths, depending on size. Toss the potatoes in the fat and place in a shallow roasting dish in a single layer. Add some salt and pepper if liked. Place in a very, very hot oven that you preheated or the roast meat has just finished cooking in and is now resting (meat tastes best when left to rest for up to an hour).
Turn the potatoes every ten minutes or so to enable them to brown evenly.
Result: crunchy on the outside, soft and buttery on the inside. Cooking time: thirty minutes max leaving you plenty of time to read this blog....
Photo copyright SvD.
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