Crispy Crumbed Potatoes Recipe

Ingredients:

1kg medium sized old potatoes 25g dried white breadcrumbs 1 level tsp ground paprika pinch salt 75ml oil

Method: Peel the potatoes and cut into quarters lengthwise into long large chunks. Cover with water and bring to the boil; cook for 2 to 3 minutes. Drain then return to pan. Cover and shake to roughen up the surfaces. Stir breadcrumbs paprika salt and 2 tbsp of the oil into the potatoes until well mixed the crumbs wont stick very well to the potatoes at this stage. Heat the remaining oil in a small roasting tin lust large enough to hold the potatoes. Add the potatoes sprinkling over stray crumbs. Roast on the floor of the roasting oven for 30 minutes then place on the second or third runners for a further 30 to 50 minutes shaking the potatoes in the tin as you move them. Keep warm uncovered.

Serves 4