- good-quality sea salt flakes, to taste
- 1.5 kg potatoes 1.5 kg, peeled and halved
- vegetable oil, for oven-frying
1. Bring a large saucepan of water to the boil. Add a generous pinch of salt, about 11⁄2 t.
2. Gently simmer the potatoes (don’t boil) for 15 minutes until almost cooked – the tip of a knife should pierce the potato but not break it. Use two saucepans if necessary. Drain the potatoes and shake while warm to rough up the edges. They should be completely dry. Use a fork to create an exaggerated rough edge for extra crispiness if you like.
3. Preheat the oven to 220°C. Using a deep baking tray, add enough cooking oil to cover your thumbnail and carefully place in the lowest part of the oven and heat until very hot, about 3–5 minutes. Make sure your oven gloves are very thick and don’t get wet so they will protect your hands against any oil splatter.
4. Carefully lower the potatoes into the oil one by one – do not add them all at once as they’ll splatter. Season with salt.
5. Roast for 30–40 minutes turning every 10 minutes to create a crust. Remove using a slotted spoon and drain on kitchen paper. Season again while still warm. Cook’s note: If your oven doesn’t get hot enough, place the tray on the hob after roasting and cook the potatoes, turning, until crispy and cooked to your preference.