Directions

1. Preheat oven to 200°C (180°C fan).

   

2. Peel potatoes and cut into large, even chunks.

3. Place in a large pan of cold salted water and bring to the boil.

4. Simmer for 8–10 minutes until just tender on the outside.

5. Drain thoroughly and leave to steam dry for 5 minutes.

6. Shake the potatoes in the pan to rough up the edges. This creates extra crunch.

7. Add oil or fat to a large roasting tray and heat in the oven for 5 minutes.

8. Carefully add potatoes to the hot tray and turn to coat evenly.

9. Roast for 45–60 minutes, turning halfway, until deeply golden and crispy.

10. Sprinkle over your SPG coating as you turn over the potatoes halfway.

11. The potatoes should be deep golden brown with visibly crisp, craggy edges. When lifted with a spoon they should feel firm and sound lightly crisp. Break one open and the inside should be soft, fluffy and steaming.

12. Serve immediately alongside roast chicken, beef or lamb with gravy. They also work brilliantly with sausages, steak or even topped with a fried egg for a comfort food upgrade.