| Source: | Delia Smith |
|---|---|
| From: | Jody Rutherfurd |
| Serves: | 8 |
Preheat over to 425 F. Place a 16 x 12 solid roasting pan with the Crisco on the highest rack of the oven while it preheats.
Peel the potatoes using a potato peeler, cut them into fairly even sized pieces, leaving the small ones whole.
Place potatoes in a sauce pan, pour over boiling water from a kettle, just to cover, add salt and simmer for about 10 minutes. After that lift one out with a skewer and see if the outer edge is fluffy. You can test this by running the point of the skewer along the surface - if it stays smooth, give it a few more minutes. Then, drain off the water. Place the lid back on the saucepan, holding the lid firmly with your hand protected by a cloth or oven mitt, shake the saucepan vigorously up and down, This shaking roughens up the cooked edges of the potatoes and makes them floury and fluffy - this is the secret of the crunchy edges.
Now, still using the oven mitt to protect your hand, remove the hot roasting pan containing its sizzling drippings and transfer to direct heat (medium). Then use a long handled spoon and quickly lower the potatoes into the hot drippings. When they are all in, tilt the pan and baste each one so it is completely coated with drippings. Now place them back on the highest rack of the oven and leave them unattended for 40-50 minutes or until they are golden brown.
Note: There's no need to turn them over at half time - they will brown evenly by themselves.
Sprinkle them with a little salt before serving immediately.
Note: They lose their crunch if you keep them waiting. If they are ready before you are, turn the oven off and leave them inside.