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Ingredients:
Olive oil 1 kg Potatoes Method: - Peel the potatoes and cut into large chunks. - Parboil in boiling salted water for 5 minutes. Drain and toss in the pan to roughen the edges. - Put a generous amount of olive oil in a roasting tin and put in a very hot oven, 220°C/425°F, until smoking. - Carefully take the tin out of the oven and add the potatoes to the hot fat, basting them as you do so. - Put the tin back in the oven and cook for about 1 hour until the roast potatoes are golden and crunchy on the outside and soft in the middle. - Turn them over from time to time whilst they are cooking to make sure they colour on all sides.
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