Roast Potatoes

Make sure you choose baking or floury potatoes (not waxy or salad potatoes). I have used Roosters in these photos.  They are a fluffy, red skinned variety,

1. Preheat the oven to 220˚ or 200˚ Fan.
2. Peel the potatoes and cut them into evenly sized pieces.
   
3. Put them into a large pot of cold water (make sure it covers the potatoes) with a pinch of salt and bring the water to the boil.
   
4. Turn the heat down, put a lid on the pot and simmer the potatoes for 8-10 minutes.  The potatoes should be partly cooked (par boiled).
5. Put a baking tray into the oven to heat.  You want it nice and hot when the potatoes go on it.
6. Drain the potatoes well, put them back into the saucepan and, with the lid on give them a shake to roughen up the edges of the potatoes.

   

7. Drizzle them all over with 2 1/2 Tablespoons of oil the tip them carefully onto the hot tray.
8. Turning every 10-15 minutes or so, cook for 35-45 minutes, or until the edges are golden brown.