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The best roast potatoes

The best roast (fried) potatoes (you’ve never had)

The best roast (fried) potatoes (you’ve never had)

2kg large woolies red skin potatoes, peeled
salt to taste
Oil for deep frying
4T butter

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.

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