Ingredients
- 900g/2lb Potatoes - peeled and cut into thick chunks shopping list
- 5tbsp Sunflower Oil shopping list
- Plain Flour - for coating Potatoes shopping list
- Salt and freshly ground black pepper shopping list
How to make it
- Preheat oven to 200C/400F/Gas mark 6;
- Season flour to taste with salt and pepper;
- Cook potatoes for 8 to 10 minutes in a large pot of lightly salted boiling water to soften a bit but not mushy;
- Pour oil into a roasting tin and heat until hot;
- Drain potatoes and dry out a bit, sprinkle over with seasoned flour;
- Shake pot vigorously so that they are well and evenly coated in the flour;
- Place in the roasting tin and toss to coat in the hot fat;
- Roast for some 40 minutes or so or until crispy and golden brown;
- Turn in oil at least once during cooking to ensure all sides the same.
- If cooking some meat in oven at same time, dribble a touch of the juices over the potatoes when turning them - Adds to the flavour
- OR a few more dribbles of oil.
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