I remember my paternal grandmother had a special oven casserole that she only used for making roast potatoes. This is also the way Miss Lawson advocates for her "best ever" roast potatoes. However, for me the mere thought of having to clean off the burnt oil splatters from my little Taiwanese oven, is the stuff of nightmares. So I just deep fry in sunflower oil, in my trusty old wok.
- potatoes, about 1 medium sized per person, peeled*
- water, boiling
- oil for deep frying
- Cut the potatoes in thirds, at angles if you can.
- Bring the water to a boil, add the salt and potatoes.
- Parboil the potatoes for about 5 minutes until almost done.
- Drain off the water and allow the potatoes to cool. I leave them on my balcony for about 10 minutes.
- After the potatoes cooled down, shake them around in the pot or colander to ruff them up a bit. This helps to make them nice and crispy on the outside later.
- Carefully drop the potatoes (in batches usually) in the hot oil and fry until golden brown and crispy. Drain on some kitchen paper and serve immediately.
* These days most cookbooks will tell you to use this or that type of potato. This is great for when you live in a western country where there actually are different kinds of potatoes. However, on my tropical Ilha Formosa there are no different kinds...just potatoes!