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First of all peel the potatoes. If you have large potatoes cut them so that they are all the same size. So that the potatoes look attractive on the plate shape them with a knife by cutting of any sharp looking and flat edges. Put a bevel on the edges. Heat up the oil in a pan and add the potatoes to it. gently fry the potatoes.
Toss them gently in the pan so that they rotate and the top also fries. The potato is actually absorbing some of the oil and you will need less oil to cook them in the oven.
Season with salt and pepper and add a couple of knobs of butter.
Transfer the potatoes to the oven, I had to use a different tray as I used a frying pan to fry them in oil.
Cook until golden brown, usually takes about 50 minutes but it does vary according to the size of the potato. You can of course add you sealed potatoes to the pan of the meat you are roasting to cook.
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