Parboil the potatoes

• Peel the potatoes and cut them into large chunks.
• Place them in a pot of salted water and bring to a boil.
• Drain well in a colander and let them steam dry.

Rough up the edges

• Shake the drained potatoes in the colander so the edges roughen up.
• This helps them crisp in the oven.

Season and roast

• Toss the potatoes with the oil, salt and pepper.
• Spread them in a single layer on a baking tray.
• Roast at 220 °C, turning once, until deep golden and crispy.