Crispy, soft and fluffy roast potatoes are a roast dinner staple.
Wash, peel and cut the potatoes into chunks.
Boil water in a kettle and pour the boiling water into a large saucepan. Add a pinch of salt to the water.
Carefully place the potatoes into the water and boil for 10 minutes. This is called ‘par-boiling’.
Pre-heat the oven to 200°C with a large roasting tin inside with the vegetable oil, so the oil gets very hot.
Drain the potatoes in a colander, being careful of the hot water and steam.
Shake the potatoes in the colander to fluff up the potatoes. Transfer to the pre-heated roasting tin. They should sizzle as they go in. Ensure the potatoes are coated in oil by turning them over. Spread them on a single level so that they have lots of room to roast.
Roast in the oven for 15 minutes, and then turn over. Roast for another 15 minutes, until golden and crisp.