CAN POTATOES RECIPES

Steps:

• Cut 1 kg waxy potatoes into chunks.
• Bring a large pan of water to the boil, then cook the potatoes for 3 mins. Drain, shake out onto a kitchen paper-lined tray and leave to cool.
• When ready to serve, heat 6-8 tbsp sunflower or olive oil in a large non-stick frying pan until you can feel a strong heat rising.
• If your pan isn’t large enough, fry the potatoes in two batches – rather than crowding them. Have kitchen paper ready to drain them on. Add the potatoes in a single layer, not too tightly packed.
• Turn the heat to medium-high, so that the potatoes sizzle, but don’t stir until they start to brown underneath.
• Turn them all evenly 2 or 3 times until nicely browned all over – this can take about 7 mins.
• Then lift out with a fish slice or large slotted spoon to drain on more kitchen paper. Sprinkle with sea salt.

Steps:

• Peel the potatoes, then cut into halves, or quarters if large. Bring a large pan of water to the boil, add a little salt, then tip the potatoes into the pan. Bring back to the boil and cook for 7 mins. Drain really well, then return to the pan and sprinkle over the flour. Place a lid on top of the pan, then pick up the pan using oven gloves or a tea towel and give it a few really hard shakes so the potatoes get bashed around (this will make them nice and crisp).
• Heat oven to 190C/fan 170C/gas 5. Spoon the goose fat or sunflower oil onto a large, lipped baking tray and leave to heat on the top shelf of the oven for 5 mins. Carefully pull out the tray, make sure its surface is evenly coated with the fat, then tip on the potatoes. Roast for 20 mins, then turn up the oven to 220C/fan 200C/gas 7 and roast for another 30 mins, turning the potatoes once, until golden and crisp. Sprinkle with a little salt and serve straight away.