Perfect Roast Potatoes

Method

1.Pre-heat your oven to 220C

2.Peel and chop your spuds, I find either red skinned ones or King Edwards give a good roast.

3.Chop them down to a little over "mouthful size" if they are too big they won't crisp up properly.

4.Place into a pan of cold water, with enough water to easily cover all your spuds.

5.Bring to the oil with the lid off, over a high heat. Once boiling, allow to simmer for 2 minutes.

6.Remove from the heat and drain through a colander.

7.Stand the colander in the pan and return to the hob with the heat off to allow the spuds to dry a little.

8.Now pour vegetable oil into a roasting tin, enough so the bottom of your tin is covered by about 2mm of oil.

9.Place in the oven for at least 5 minutes to allow the oil to get hot.

10.Remove the roasting tin from the oven and empty the spuds into it, be careful as it may splash.

11.Roll the spuds round in the oil so they are well covered.

12.Return to the oven and roast for between 45-55 minutes

13.It's up to you if you choose to turn them during cooking, but I find if the oven is hot enough and you got them coated in the oil they don't need turning.

14.When done, remove from the oven and serve. If you are intending serving them in the same dish you used for the roasting then remove them from the dish first and drain the remaining oil before you return the spuds to the dish to place on the table. This stops the spuds absorbing the oil as they cool making them soggy.