THE potatoes


  • waxy potatoes
  • olive oil
  • flaky sea salt


peel the potatoes (seriously, peel the potatoes this time, it makes a difference)

cut in half or quarters depending on the size, you want each piece to be roughly a couple of inches.

par boil them in a large saucepan until you can push a fork in, but you don't want them to crumble, they need to stay together still.

drain water and put them back in the saucepan, put the lid back on. shake them until they look fluffy and all the lines of each potato have softened (this bit's the key). be careful not to overdo this as you don't want them to fall apart.

get a roasting pan and put a fairly large amount of olive oil in it and get it hot in the oven (375f).

when the oil is hot, take out the pan and gently put the potatoes in, flip them a couple of times so they're covered in oil on all sides.

salt liberally and if you want you can add fresh rosemary and garlic at this stage.

put them in the oven, keeping an eye on them, turning each potato after 20-30 minutes. keep cooking until they're golden brown on all sides.

serve these with anything and everything, particularly good with a sunday roast, as a snack or FAB for dipping.