Deep-fried Potato Chunks

If the potatoes are small leave whole, or if large, cut in two, so that they are of a similar size. Parboil them until almost cooked.

Drain and leave to cool slightly. Cut the potatoes into two, and then into two again, cutting until you have approx. inch-sized (2.5 cm.) chunks.

Heat the fat in a deep fat frying pan and then gently lower in the potato chunks, being careful not to put in too many at a time, so that they cook reasonably quickly and are nice and crisp. If the fat is too hot they will be too brown on the outside and not cooked in the centre. When they are golden brown remove from pan and continue with the rest.

These are nice served with any juicy casserole dish and go particularly well served with Chicken Paprika and rice.