Easy Roast Potatoes

Ingredients

• 1kg Potatoes, floury, peeled, cut into 5cm chunks
• 1 tsp Salt, plus a pinch for the water
• 80ml Olive oil, or vegetable oil
• 1 sprig Fresh rosemary, leaves chopped, optional

You’ll need: Roasting tray

Method

1. 1

   Heat the oven to 200°C fan (220°C conventional). Pour the oil into a large roasting tray and put it in the oven to heat.

2. 2

   Put the potatoes in a large saucepan, cover with cold water, add a pinch of salt and bring to the boil. Simmer for 8 minutes, until the edges are just soft.

3. 3

   Drain well and leave in the colander for 3 minutes to steam dry. Shake the colander firmly a few times to rough up the edges. Those rough edges become the crunch.

4. 4

   Carefully tip the potatoes into the hot oil (it will sizzle), turn to coat, and sprinkle with 1 tsp salt and the rosemary, if using. Spread them out in a single layer.

5. 5

   Roast for 45–50 minutes, turning once halfway, until deep golden and crisp. Serve straight away.