- 1½ kg floury potatoes (such as Maris Piper, King Edward or Desirée), peeled and cut into halves or quarters, depending on size
The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…
- 100ml olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 2 tsp smoked paprika
A spice that's central to Hungarian cuisine, paprika is made by drying a particular type of…
Heat oven to 200C/180C fan/gas 6. Add the potatoes to a pan of cold salted water, bring to a boil, then simmer for 5 mins until partly tender. Drain and steam dry for a few mins in a colander.
Return the potatoes to the saucepan, and add the oil, paprika and plenty of salt and pepper. Cover with a lid, then shake the pan around to roughen the edges of the potatoes and thoroughly coat them in the paprika and oil. Tip the potatoes into a large roasting tin, making sure they are evenly spaced apart. Scrape in all the fluffy potato mess – these make the best crispy bits!
Roast the potatoes for 1 hr 15 mins, turning halfway, until extremely fluffy and crisp.
Don't overcrowd the potatoesDon’t overcrowd the potatoes in the roasting tin. If you do, they’ll begin to steam, which will stop them from going crisp.