Bernetta Ingredients
- 200ml vegetable oil
- 500g roast potatoes
- 2 tsp salt
Method
- Peel your potatoes and cut them into pieces. As you peel and cut your potatoes leave them to soak in cold water
- Drain away the water, as you want to discard the starch, and re-fill your pan with fresh cold water. Your potatoes will now be in fresh cold water.
- Get your potatoes on the stove and boil the potatoes for 15-20 minutes until par-boiled.
- Switch on your oven to 200C/180C Fan/Gas 6.
- Whilst your potatoes are boiling, grab a baking tray and pour in your oil. Put the baking tray in the oven to get your oil nice and hot.
- When your potatoes are soft enough for a knife to go through it, drain away the water and give your potatoes a good shake. You want to rough up the edges of your potatoes before roasting for extra crispiness.
- Remove your oil from the oven and add in 1 potato as a tester to make sure your oil is nice and hot. If the oil sizzles around the potato, you can add in the rest of your potatoes. If it doesn’t sizzle, return the oil to the oven.
- Use a metal spoon to scoop the hot oil and it pour over your potatoes. Be very careful as the oil will be really hot! Sprinkle some salt over the potatoes.
- Return the baking tray to the oven and bake your potatoes for 20 minutes. After 20 minutes, turn over your potatoes so any browned potato sides are turned away from the hot oil.
- Bake the potatoes for a further 20-30 minutes or until the potatoes turn golden brown and appear to be crunchy.
- Season the potatoes with more salt (if preferred) and serve.
