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Crunchy roast potatoes

Ingredients (Serves 4)

• 3 large potatoes
• Unsaturated cooking oil

Instructions

1. Heat the oven to 200°C (400°F, gas mark 6)
2. Peel the potatoes, cut them into quarters and place in a saucepan.
3. Boil water in the kettle and cover the potatoes with boiling water.
4. Place 2 tablespoons oil in the roasting tin and set it in the hot oven to heat.
5. Bring the potatoes to the boil and simmer for 10 minutes.
6. Remove the saucepan from the heat, drain off the water into a bowl and then set the potatoes back on the hob.
7. Holding the lid firmly on the saucepan, shake the saucepan up and down so that the potatoes move around and their outsides get a bit bashed.
8. Lift the roasting tin with the hot oil out of the oven and set on top of the cooker.
9. Add the bashed potatoes one by one to the hot oil (TAKE CARE) and brush or spoon the oil over the surface of the potatoes.
10. Place the potatoes back in the oven and cook for 15 minutes. Turn the potatoes over and then cook for a further 15 minutes.
11. Test with a skewer to make sure the potatoes are cooked – they should be crunchy on the outside and soft inside.

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