The Best Crunchy Roast Potatoes

Instructions

1. Pour the oil in a metal baking dish 30 cm diameter and place in the oven. Crank up your oven to 250 C.
2. Boil a large pot of water. Peel and cut the potatoes into large pieces, about 3 cm wide. Boil the potatoes for 10 minutes. Drain then return to the pot.
3. Scatter over the cornflour and salt. Clamp the lid on and make 5 good shakes to rough up the potatoes. Leave the lid on and set aside.
4. The oil should be hot enough by the time the oven comes to temperature. Test it by tossing in a pinch of potato - it should sizzle straight away.
5. Pour the potatoes in and spread them out as best you can. Put the pan to the oven.
6. Turn the oven down to 220 C.
7. Roast for around 50 minutes, turning once during baking. They are ready when they are a golden brown with some browned edges and they are crunchy.
8. Serve immediately! They will stay crunchy for around 30 minutes, but the faster you get them on the table, the better!
9. They also crisp up pretty well when reheated - reheat at 220 C for around 15 minutes (from room temp, add 5 min from fridge).

• Servings : 6-8
• Ready in : 60 Minutes
• Course : Appetizers
• Recipe Type : Finger foods, Vegetables and site dishes
• Ingredient : Cornflour, Potatoes, Salt, Sunflower oil