Extra Crunchy Roast Potatoes

Extra Crunchy Roast Potatoes

The low and slow approach gives a perfectly even, medium rare (sort of like sous-vide) followed by an incredible crust as soon as the meat hits the skillet.

Good roasting potatoes - like Maris Piper or Russets.

Lots and lots of olive oil

Flaky sea salt

Preheat the oven to 220°C.
Scrub and cut the spuds into jaunty, angular shapes with lots of flat and edgy bits for maximum crispiness. Leave the skins on mainly and make sure they’re not too thin, about 1.5 cm.
Place the wedges into a pot of boiling and really well salted water. It should taste like the sea. (Nice one Darina)   Cook until very soft and fluffy but just holding their shape, 12 mins (ish).
Drain and let stand in the colander for another 10 minutes to get rid of excess water. Add a very generous amount of olive oil to a flat roasting tray, making sure there is a full shiny layer of oil covering the whole thing. Then pop in the oven to heat for about 5 minutes.
Place the wedges on the tray and toss gently in the oil, making sure there is ample space between them. They won't crisp up properly if you overcrowd the oven so make sure that the air is able to circulate around each individual bit of spud. This will be the difference between a soggy or a crispy end result!  Sprinkle generously with flaky sea salt.
Place in the oven and roast for 35-45 minutes, turning once so that both sides are even stevens. They should be deliciously crispy, golden brown and completely irresistible at this point.
We strongly recommend serving them alongside our Black Bean Chilli Ketchup and some mayo if that's your sort of thing. 
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