Roast Potatoes

Preheat the oven to 375 degrees F.

Peel the potatoes and cut them into evenly sized pieces - halve or quarter them depending on their size. Place in a large saucepan of salted water, bring to a boil, then reduce the heat and simmer for about 5 minutes. Drain, then while the potatoes are still hot, hold each one in a cloth and lightly scratch the surface with a fork. Return to the pan and cover to keep hot.

Preheat a roasting pan over high heat and add oil to a depth of about 1/2 inch. As the oil just starts to smoke, add the potatoes in a single layer. Roll them in the hot oil to seal all sides. Bake for 40 minutes, or until the potatoes are golden, turning and basting frequently with the oil. Drain on crumpled paper towels, sprinkle with salt and serve while still hot.

CHEF'S TIP:
Boiling potatoes prior to roasting them removes excess sticky starch from the surface, leaving them dry and crisp; scratching the surface contributes texture to that crispness. Rolling hot potatoes in hot oil will then seal them nicely, leaving the centers floury and oil free.

If the potatoes are to accompany a roasted meat, instead of cooking them in a separate pan, place them in the hot fat around the meat as it cooks. This will give a most delicious flavor as the potatoes absorb the fat from the meat.

For special occasions, shave off the square edges. The rounded potates will roll easily in the pan for all-over color and crispness: the secret of the perfect roast potato.