The Adlington Post

My roast dinners aren't bad, & everyone enjoys the dark gravy I make, but truely crispy roast potatoes have always eluded me - until I found a recipie by Delia Smith. This method uses fat/dripping drained from previous roasts & bacon breakfasts - this makes the potatoes even more flavoursome. * there are two essentials: the potatoes need to be par-boiled, & the fat needs to be really hot..... - Wash the potatoes cut into pieces [say twice the size of a walnut], & simmer for 8 minutes, drain well. - Put the lid back onto the pot & give the potatoes a good shake. This will roughen the edges, making them floury & crispier. The small broken bits will go extra crunchy! - Meanwhile, preheat a sturdy roasting pan with 50g [2 oz] dripping per 500g [lb] potatoes to 220C/425F. If the roast is still cooking, move it to a lower shelf. If done, remove it from the oven & cover - relaxing the meat will allow the juices to soak back into the joint. - Turn on a st...