1

Preheat oven to 220°C. Place potatoes in a large saucepan and cover with cold water. Bring to the boil over medium-high heat. Reduce heat and simmer for 10-15 minutes or until partially cooked (potatoes should be only just tender when pierced with a skewer). Drain potatoes well.

2

Return to saucepan and heat, uncovered, over low heat until any remaining water evaporates. Place lid on pan and shake saucepan vigorously to rough up surface of potatoes (this will make them crunchy when roasted).

3

Pour olive oil into a large baking dish. Place baking dish into oven for 5 minutes or until oil is hot. Working quickly, add potatoes to hot oil. Use tongs to turn potatoes to coat in oil, then return baking dish to oven. Roast potatoes for 1 hour 15 minutes or until golden and crisp. Season with salt and pepper. Serve.