Crispy Irish Roasties

Crispy Irish Roasties

Ingredients:

• 1 1/2 pounds russet or yukon gold potatoes (I do 5-6 medium size usually)
• 2 tablespoons ghee or clarified butter
• 2 tablespoons avocado oil or extra virgin olive oil
• salt, to taste 
• fresh chopped parsley, for serving (optional)

Method:

1. Peel the potatoes, and cut into large chunks (more flat edges, the better)
2. Place the potatoes in large pot and cover with water. Add a generous pinch of salt, and bring to a boil over high heat. Reduce the heat to medium, and cook until potatoes are easier pierced with a fork, but still firm, about 10-15 minutes.
3. Drain the potatoes into a colander, and leave the potatoes to steam dry in the colander for about 10-15 minutes. Once they are steam dried, toss the potatoes in the colander for 30 seconds-1 minute to roughen up the outer surface. This will create a wonderful texture and crunch on the outside.
4. Preheat the oven to 375℉ (See Note). Add the ghee and oil to a large roasting pan (use a large enough pan so the potatoes are not overcrowded), and set in the preheated oven for 3-4 minutes, just until the mixture is melted and bubbling, and the pan is hot. Carefully place the potatoes into the hot ghee/oil mixture, and arrange in a single layer. Season with salt, and roast for 30 minutes without disturbing. 
5. After 30 minutes, remove the pan from the oven, flip the potatoes (If they are not quite as golden as you'd like them to be yet, feel free to cook them a bit longer, every oven is different so cooking time may vary). The potatoes on the outside edges of the pan may look a little more golden, if this is the case, rotate them into the centre of the pan, and put the less golden ones on the outside to crisp up. Roast for an additional 30 minutes on the opposite side, or until they are crisp and golden to your liking.
6. After 1 hour of roasting, the fat should be completely absorbed and potatoes super crispy. Toss with additional salt to taste (if necessary), sprinkle with parsley, and serve hot, preferably with a dollop of mayo. 

Note: For a shorter cooking time (or if you live in a higher altitude region), you can roast them at 400℉. I'd just recommend keeping a close eye on them so they don't burn.