The best roast potatoes
The best roast (fried) potatoes (you’ve never had)
2kg large woolies red skin potatoes, peeled
salt to taste
Oil for deep frying
For the rosemary salt: pounded together in a pestle an mortar
4T rosemary leaves, finely chopped
6T coarse salt
Rinse the potatoes in a colander using cold water. Add the potatoes to a pot of cold water with salt to season. On a very low heat, poach the potatoes for 10 minutes before turning the heat up slightly and bringing the water to a simmer. Cook the potatoes until they’re just tender. Remove the potatoes from the water, placing them on a tray in a single layer.
Place the potatoes in the freezer for 45 minutes to dry out the potato, removing as much moisture as possible.