Tannie Des’s roast potatoes

Tannie Des Marais, our neighbour during my childhood, always made the most delicious goldenbrown crispy roast potatoes. She showed me how to make these beauties on the stovetop for those occasions when the oven is full of roast meat and pumpkin.

• 2 potatoes per guest

• enough canola oil for deep-frying • sea salt flakes and rosemary

1 Peel the potatoes and boil in cold salted water until just tender (about 15 minutes, depending on the size).

2 Drain the potatoes and allow to cool until just manageable. ‘Scratch’ the surface of each one with a fork.

3 Heat the oil in a large pot until piping hot (test with a piece of bread: if it floats and bubbles immediately, the oil is ready) and fry the potatoes in batches until light brown. Scoop out and drain.

4 Then fry once again in the oil until well browned and crispy. Drain again and season generously with the salt and a little black pepper and chopped rosemary, if desired. >>