B and famiglia N's roast potato recipe/technique: peel the potatoes; fill a baking tray about two thirds full with a mix of vegetable and olive oil, place it in the oven at 200+ degrees for a good period of time, until the oil is very hot; whilst this is going on, boil the potatoes for ten or so minutes (getting them soft enough that a fork can pierce the surface, but not so that it can reach the centre of the potato); drain the potatoes and return the potatoes to the saucepan, shaking them vigorously in the dry pan so that they bash into each other and the pan, generating fluffy edges; heat the front two rings/gas flames on the oven and then carefully place the tray full of oil on the rings/flames and equally carefully add the potatoes to the oil, using a spoon to ensure that all of the potatoes have been completely covered in oil; return the tray to the oven and allow to cook for an hour or so at 200 degrees (you will need to check on the potatoes a couple of times, to see if they are done and also to flip them in the oil). If you get this recipe right the roast potatoes will be sensational, if you only get it half-right they'll still be incredible. Today I slightly under-boiled the potatoes and as a consequence didn't get enough floury, fluffiness working, so they weren't quite crispy enough, but they were still good. Served with Linda McCartney veggie sausages, boiled spinach, salad and celeriac mash with chilli, garlic and onions.
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