These cruchy potatoes are perfect alongside any roast dinner or mid-week dinner

Ingredients:

• White potatoes, peeled and quartered
• Pinch of salt
• 3 tbsp vegetable oil or duck fat

Top Tip: sunflower oil isn’t recommended, I always find my potatoes burn

Method:

1. Add a pinch of salt to a pan of boiling water, add the potatoes and reduce the heat and boil 20mins.
2. In the meantime, add the oil to a roasting dish and heat in an oven.
3. Drain the potatoes in a colinder and shake a few times to make the potatoes edges slightly roughed up.  Tip into the hot oil, roll over and cover each potato in oil and place in the oven for 60mins.
4. Half way through cooking, turn the potatoes over.
5. Once all crispy, serve immediately.

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