Recipe by Jon Perkins
A true British classic handed down from generation to generation, the backbone of Sunday Lunch all over the UK. Can be served with traditional roast meat. It is worth experimenting with the shapes of the potato, e.g. balls, squares, even hedgehogs!
Top Review by Space Burger Steve
I've never even heard of Kind Edwards before this, so I used yellow flesh instead. Did them up last minute to go with a pot roast, and they turned out absolutely beautiful. Crispy on the outside, fluffy on the inside, as advertised, and even when they'd been sitting in gravy on my plate for a bit, they lost their crispiness but still had a great texture. And best at all, they cook at a nice, high temperature, so we can cook yorkshire puddings at the same time! There were no leftovers, and my wife and I have a new favourite roast potato recipe. Thanks for sharing it!
Directions See How It's Made
- Preheat oven to 220°C (430°F).
- Place lard or oil in roasting tin and put in middle rack of oven.
- Boil Kettle.
- Peel potatoes.
- Chop into quarters (approx 4 cm cubes).
- Par Boil potatoes for 10 minutes with salt.
- Drain potatoes in a colander.
- Shake potatoes until edges are furry (approx 15 seconds).
- Remove roasting tin from oven.
- Carefully place potatoes into hot fat of roasting tin; WARNING, This step is requires caution as fat is at 220°C.
- Place roasting tin, with potatoes back in the oven and cook for 35-45 minutes depending on the size of your potato pieces.
- After 20 minutes turn the potatoes so browning occurs on a different side.
- Potatoes should be crispy on the outside and fluffy in the middle.