Put a roasting tin in the oven (one big enough
to take the potatoes in a single layer) and heat
oven to 200C/fan 180C/gas 6. Peel the potatoes
and cut each into 4 even-sized pieces if they are
medium size, 2-3 if smaller (5cm pieces). Drop the
potatoes into a large pan and pour in enough
water to barely cover them. Add salt, then wait for
the water to boil. As soon as the water reaches a
full rolling boil, lower the heat, put your timer on
and simmer the potatoes uncovered, reasonably
vigorously, for 2 mins. Meanwhile, put your choice
of fat into the hot roasting tin and heat it in the
oven for a few mins, so it’s really hot.
Drain the potatoes in a colander. Now it’s time
to rough them up a bit – shake the colander back
and forth a few times to fluff up the outsides.
Sprinkle with the flour, and give another shake or
two so they are evenly and thinly coated. Carefully
put the potatoes into the hot fat – they will sizzle
as they go in – then turn and roll them around so
they are coated all over. Spread them in a single
layer making sure they have plenty of room.
Roast the potatoes for 15 mins, then take
them out of the oven and turn them over.
Roast for another 15 mins and turn them over
again. Put them back in the oven for another
10-20 mins, or however long it takes to get them
really golden and crisp. The colouring will be
uneven, which is what you want. Scatter with
salt and serve straight away.