Method

Preheat the oven to 200°C. Peel potatoes and cut them into large chunks. Place in a pot of cold salted water and bring to the boil. Once the water has come to a rolling boil, cook for about 5 minutes. Drain in a colander and allow to dry. Shake vigorously so that the outsides of the potatoes become fluffy. You could also do this by scraping them with a fork. Place in a roasting pan and toss with olive oil and salt. Roast for 55 – 65 minutes or until soft on the inside and suitably crispy on the outside. Give the pan the odd shake from time to time during the roasting process.

Top tips:
Cut the fat and up the fibre by leaving the potatoes unpeeled. Parboil as above, spray with olive oil spray and roast as instructed.
Make masala roast potatoes by tossing them in olive oil and garam masala or a masala-style rub (Nomu do a great one) after parboiling them. Roast as per instructions above.
Add a Mediterranean slant by adding a sprig or two of rosemary and some unpeeled garlic cloves to the mix once the potatoes have begun to sizzle/ Five minutes before the end of cooking time, add a handful of whole Kalamata-style olives.