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Pre-heat your oven to 425F.
Peel the potatoes and cut them into same-sized chunks.
Cover them with cold, salted water and bring it to a boil. Parboil for just4 minutes.
Drain the potatoes, put a lid on the pot, and shake it so all the potatoes get dinged about the edges.
Meanwhile, put a couple of tablespoons of your fat into a baking tray and put it the oven for 5 minutes.
Put the potatoes into the hot fat, sprinkle them with a little salt, turn them so they are all coated, and roast them for 45 minutes, turning them every 15.