Perfect Traditionally English Roast Potatoes

Ingredients

• Potato

  Flesh and skin, raw

  6 potato, large or 2.21kg

• Salt

  Table

  1 tbsp or 18g

• Pepper

  Spices, white

  1 tbsp, ground or 7g

• Vegetable oil

  Natreon canola, high stability, non trans, high oleic (70%)

  ¼ cup or 56g

Directions

1. Peel and quarter potatoes.
2. Place in a saucepan with water and a pinch of the salt.
3. Bring to a boil and simmer them for 5-6 mins to slightly soften.
4. Meanwhile preheat your oven to 400°F.
5. When the potatoes have simmered drain them thoroughly in a colander shaking to roughen edges.
6. Let sit for a few mins to dry.
7. Pour just enough vegetable oil into a roasting pan (large enough to allow space around the potatoes) to cover bottom and heat in oven for a few minutes.
8. Gently place potatoes into the hot oil and coat them with it evenly.
9. Sprinkle the salt and pepper over the potatoes.
10. Every so often baste the potatoes in the oil to prevent drying (try not to move potatoes).
11. Turn potatoes once or twice (no more) halfway through (after 20 mins or so) to ensure even cooking.
12. Cook for 30-60 mins until gold and crispy (observe closely once near end).