Friday update 16 November 2018

Peel and chop the potatoes to a reasonably uniform size.

Put them in a big saucepan of cold water with a good sprinkle of salt. Bring to the boil and continue to boil for two minutes.

Drain into a caulinder, and then spread out onto a tea towel to dry really well.

When dry and cool enough to handle, rough up the potatoes by scraping every side with a fork.

Pre-heat the oven to 220°C. Cover the bottom of a roasting pan with vegetable oil and pre-heat until very hot, about 10 minutes. The oil should sizzle when you put in he potatoes.

Toss the potatoes so they're covered in the oil, and then leave to cook. Keep an eye on them. Depending on the size of the cut, and the heat of the oven, turn the heat up or down so they don't burn. Turn them after about half an hour. When they're as golden as you want, take them out with a slotted spoon, draining them on paper towel. Sprinkle with salt and serve immediately!