Serves 4 adults from 12p each. See the full shopping list here.
1kg white potatoes, 40p (79p/2kg, Farm Stores at Asda)
1 tsp salt, <1p
Water to cover
4 tbsp or 50g lard, 8p (39p/250g, Stockwell & Co at Tesco)
Pinch of mixed dried herbs, 1p (30p/18g, Asda)
First lightly scrub your potatoes. I use either a boxfresh sponge scourer, or an all-purpose little cheap and cheerful nail brush, or a clean rough flannel. However you choose, gently remove any dirt lodged in the skin, because you’ll be using the skins later.
Lightly peel your potatoes, with the lightest of touches, barely shaving the skin off at all. Put the skins in a bowl of cold water to keep them from browning, with a dash of vinegar or lemon juice and a hefty pinch of salt – you’ll be coming back to those later.
Cut your spuds into thirds (see the picture attached.)
Pop your spuds in a saucepan and cover with water. Generously salt it, bring to the boil, then reduce to a simmer for 12 minutes. Make sure your oven is turned onto 190°C.
Drop your lard into your roasting tin. Drain your spuds well and shake to rough up the edges, this makes them extra crispy but don’t shake them too much or you’ll end up with mash!
Tip them into the roasting tin while they’re still nice and steaming- the residual heat will soften the lard in the tin.
Place the roasting tin on the middle shelf of your oven, for 90 minutes, removing and carefully shaking after 45 minutes to cook evenly and crisp up.
When they’re ready you can pop them in the very bottom of the oven to keep warm until you’re ready to serve.
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