You will Need
| root vegetables | potatoes, sweet potatoes, carrots, beetroot, onions, etc. peeled and cut into similar sized pieces |
|
| 2 tbsp | lard or Trex | |
| 2 tbsp | olive oil | |
|
Optional ingredients |
lemon juice vinegar |
Method
Put the lard and oil onto a large shallow baking tray, and put to heat in the oven at 200°C. The oil gives good flavour, but the lard or Trex gets it hotter and helps them crisp up. If you intend to use a tablespoon or two of the lemon juice or vinegar, add this at the same time.
Peel and part cook the vegetables. (Strictly speaking you don’t need to part-cook the veg, but it speeds up the cooking and makes them crunchier.) You can part-cook either in the microwave or by boiling the veg (not onions) for a short period. In either case make sure that you toss the part cooked veg to “fluff” the edges - this is what will make it crispier.
Tip the veg into the hot oil and make sure it is coated, then put back in the oven. Cook for a further 45 mins, turning the veg within the fat halfway through.