English roast potatoes are boiled, then shallow-fried in the oven until burnished and exceedingly crunchy
Peel the potatoes, then cut them into rough 1 ½-inch chunks. Place the potatoes in a large saucepan and cover by at least 2 inches with cold water. Season the water liberally with salt, then place the pot over high heat and bring to a boil, which should take about 15 minutes or so.Meanwhile, pour the oil into a large roasting pan and set the roasting pan in a cold oven. Heat the oven to 500 degrees so the pan and oil can get blazingly hot while the potatoes come to a boil.
Clamp on the lid and, with mitts or folded kitchen towels on your hands for protection, give the whole pot a few shakes to rough up the potatoes.Using caution, open the oven, pull the hot roasting pan full of oil out of the oven, then carefully topple the potatoes into the hot oil. Give the potatoes a stir to disperse them evenly, then return the pan to the oven and let the potatoes roast for 20 minutes.
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