Crispy Roast Potatoes

To make my crispy roast potatoes, you want to start by peeling them and then quartering large ones

Small potatoes can just be cut in half. Then you're going to add them to a large pan, fill with boiling hot water

and then set to high heat and just leave for 12 minutes from the time you add them in

Then you're going to drain the pan over a large civil colander

and then you're just going to shake them around in there to fluff up the edges

Then just place the sieve resting on top of the saucepan and leave to steam dry for about 10, 15 minutes

Then add them to a large mixing bowl, add in some of the flour, toss through, then add in more and toss again

and just repeat until all your flour has been used up. Then add your oil to an extra large roasting pan, add in your potatoes and with each piece

take and turn round in the oil until fully coated. Then you want to leave with a little gap around each

Now if your pan is crowded if you're doing double this amount of potatoes that's fine but

you will need to cook them for at least an extra 10 minutes

Then we're going to add in a little extra flavour so we're going to crush some garlic with

the back of a spoon just until they split open once each piece

Then you're just going to add them into the gaps in your pan

Then nestle in your sprigs of thyme or rosemary. Lastly, sprinkle over some sea salt

Then transfer to the oven and roast for 65 to 80 minutes depending on the quantity turning halfway