- 42 ounces
- 4 tablespoons
baking dish (preferably enamel)
Cannot be frozen.
Peel the potatoes and halve or quarter depending on size. Blanch in boiling, salted water for 3-5 minutes and drain well.
Put the clarified butter into a dish and put into an oven preheated to 200-225°C. When the fat is hot sprinkle the potatoes with salt and put into the hot fat. Return the dish to the oven for about 15 minutes, then turn the potatoes, add more fat if necessary and roast for a further 15 minutes or so, or until done.