| 1 | Preheat oven to 200"c (400°F). |
| 2 | If the potatoes are very large cut them in half. |
| 3 | Bring a large pan of lightly salted water to the boil, then add the potatoes and cook for 10 mins. |
| 4 | Meanwhile, put the lard in a large roasting tin. |
| 5 | Put in the oven for 10 mins until the fat is sizzling hot. |
| 6 | Drain the potatoes and return to the pan. |
| 7 | Cover the pan and shake vigorously to roughen the outside of all the potatoes. |
| 8 | Sprinkle the flour and mustard over the potatoes and shake the pan again. |
| 9 | Put potatoes in the roasting tin, turning each quickly to coat in the hot fat. |
| 10 | Bake for approx. 1 hour or until crisp and golden on the outside. |
| 11 | Sprinkle with sea salt just before serving. |
