- 2.5 kg floury potatoes, peeled
- 80 gm cocoa butter
- Sea salt
Cut the potatoes into even-sized pieces and put in a pan of cold water. Add some salt and bring to the boil.
Simmer for 5 minutes, drain and leave in the colander. Cover with a clean tea towel. Leave to dry for 5 minutes.
Shake the colander to roughen the edges of the potatoes a bit, tip on to a large tray, spread them out and allow them to cool.
(you can roast these now or freeze them)
open freeze the potatoes on the tray, loosely covered with Clingfilm, until frozen solid. When frozen, put them into Tupperware containers and store in the freezer for up to a month.
To roast: you don’t need to defrost the potatoes first.
Preheat the oven to 220°C, fan 200°C, gas 7. Heat the cocoa butter in a large roasting tin on the stove top till it smokes. add the frozen parboiled potatoes and Carefully turn them to coat well in the hot oil. Cook for 40-50 minutes, turning once, until golden brown fluffy and beautifully crisp.