These roasted potatoes are a staple in Irish hotel restaurants. Simply parboiled, slightly cooled and then baked with fat until they’re crisped and browned, they are a wonderful treat.
To make good “roasties” peel as many medium-sized, floury potatoes as you want. Larger potatoes should be halved. The ideal size is a sort of medium, oval potato.
Place potatoes in cold, salted water and boil for 10 – 12 minutes until the potato is not quite cooked through. Drain the potatoes and let them air dry for a few minutes.
Heat a large, heavy, ovenproof skillet (cast iron is perfect!) on the stove top for several minutes. Ladle about ¼ inch of fat (goose, duck or beef), peanut or olive oil in the bottom. Let the fat or oil heat in the skillet for a couple of minutes. Add the potatoes and gently ladle the hot fat over each one. Don’t toss them vigorously, or you’ll break up the potatoes.
Sprinkle lightly with salt. Place in the oven and bake for 45 – 60 minutes, shaking the pan now and then.
Roasties can be forgiving enough to stay in the oven another 20 to 30 minutes, but no longer. They should be very crispy and dark brown all over. Keeping them warm for more than hour will result in touch leathery outsides.
From Real Irish Food: 150 Classic Recipes from the Old Country