Crispy Roast Potatoes
Steps
- Preheat the oven to 400°F / 200°C with a large roasting pan inside.
- Peel 1kg of starchy potatoes and cut into 2in / 5cm chunks. Cover with cold salted water in a saucepan.
- Bring to a boil, then simmer for 2 minutes. Drain and shake in the colander to roughen the edges.
- Add 100ml of olive oil to the hot roasting pan and heat for a few minutes.
- Toss the potatoes with 2 teaspoons of all-purpose flour. Carefully turn them in the hot oil and spread in one layer.
- Roast for 40-50 minutes, turning every 15 minutes, until crisp, golden and tender inside.
