Hearty winter dinners

Granny's roast potatoes

SERVES 4 - 6

My grandmother makes the best roast potatoes, the ones that are crispy and crunchy on the outside and soft on the inside.

8 large potatoes, peeled and cut in half
Olive oil or beef drippings
Salt

Preheat the oven to 200°C/400°F/ gas 6. Drop the potatoes into boiling salted water and cook for 10 minutes. Drain off the water and shake the potatoes in the dry saucepan with the lid on; this makes the edges of the potatoes a bit rough. Heat a few tablespoons of olive oil in a roasting tray and toss the potatoes in it, making sure they are well coated; add more oil if they aren't. Sprinkle with salt and place in the hot oven for 35-55 minutes, spooning the hot oil over them every now and then. Take them out when they're golden brown and crusty.

NOTE: If these have to keep warm in the oven for any amount of time, don't cover them. If you do they'll go soggy.
NOTE: I sometimes cook these in the same oven as the beef, but not actually in the same tray, and they cook perfectly.