Yield: 8 Servings
| Measure | Ingredient |
|---|---|
| 4 pounds | Potatoes, peeled |
| 4 ounces | Lard or sunflower oil |
| 1 tablespoon | Flour |
| 1 teaspoon | Mustard powder |
| \N \N | Coarse sea salt |
Preheat oven to 200'C (400'F). If the potatoes are very large cut them in half. Bring a large pan of lightly salted water to the boil, then add the potatoes and cook for 10 mins. Meanwhile, put the lard in a large roasting tin. Put in the oven for 10 mins until the fat is sizzling hot. Drain the potatoes and return to the pan. Cover the pan and shake vigorously to roughen the outside of all the potatoes. Sprinkle the flour and mustard over the potatoes and shake the pan again. Put potatoes in the roasting tin, turning each quickly to coat in the hot fat. Bake for approx. 1 hour or until crisp and golden on the outside. Sprinkle with sea salt just before serving.