Ingredients:
3 medium peeled and diced potatoes
1/4 cup of a cooking oil that withstands high temperatures (e.g. peanut oil if peanut allergy is not a problem)
1 tsp salt
pot of water enough to boil potatoes.
Preparation: Boil potatoes with 1 teaspoon salt, in water until a skewer passes right through with mild resistance, and the surface is beginning to soften; drain out water. Place lid on dish and shake gently until potatoes acquire a ruffled look, but not too much as to smash them. (If the potatoes disintegrate then they have been cooked too long, or shaken too vigorously, or both. A lesson for next time!)
Preheat oven to 190 degrees centigrade, place potatoes in shallow baking dish, and coat with the oil. Bake until the potatoes are just beginning to brown (for about 1/2 hour), then turn potatoes over, and increase heat to 200 degrees centigrade. After another 10 minutes, raise heat to grill or 250 degrees C, to lightly brown the exterior of the potatoes.
Enjoy hot!
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