Points to remember
- Peel the potatoes and cut them to your preferred size.
- Put them in a pan and cover with water. Add a good pinch of salt. Bring to the boil then gently simmer for 20-25 minutes until the potatoes are cooked all the way through.
- Gently lift them from the water with a slotted spoon and place on a cooling tray, such as a cake rack. Leave them to dry at room temperature to form a crust (see tips, below).
- Heat your oven to 180C/160C fan/gas 4. Place a high sided baking tray filled with clean vegetable oil into the oven and leave to heat up (see tips, below).
- When it's hot, place your potatoes in the pan, leaving plenty of space in between (see tips, below).
- Put the tray back in the oven for 40 minutes, taking it out every 10-15 minutes to turn the potatoes so they get nice and crispy all round.
- Once cooked, season them with some nice flaky sea salt.
The perfect crust
Leaving your boiled potatoes to dry at room temperature will help them gradually form a hard crust around the edges. That's the part that goes crispy and crunchy when roasted.
You don't need to use duck or goose fat to get the perfect roast. Clean vegetable oil will work just fine.
Give the spuds space
Make sure there's plenty of space between your potatoes in the roasting pan - if they're piled up on top of each other they'll steam, when what you want is for them to fry in the bottom of the pan.