Instructions

1. 1
   Preheat the oven to 220°C (425°F, gas mark 7).
2. 2
   Peel the potatoes, and slice them into quarters or eighths depending on the size of the potato. Smaller pieces tend to make crispier roast potatoes, and larger pieces tend to make softer ones.
3. 3
   Put the potatoes in a saucepan of water, and add a pinch of salt if you wish.
4. 4
   Cover, bring the contents to the boil, and allow to simmer for 10 minutes to parboil the potatoes prior to roasting.
5. 5
   Drain the potatoes, either removing with a slotted spoon or with a metal colander.
6. 6
   Replace the lid and shake the potatoes vigorously for 20–30 seconds.
7. 7
   Lightly coat potatoes with oil or fat, such as by hand tossing in a bowl, and place in tin. A deep tin is safer than a shallow tin, as shallow tins tip easily, spilling any loose oil.
8. 8
   Sprinkle salt over the top of the potatoes.
9. 9
   Place in oven, then roast for 20–50 minutes—tastes and ovens differ—or until the potatoes are golden brown.
10. 10
    Remove them from the oven. Be careful if there is any excess oil in the pain—it is hot and can cause burns. The safest thing is to let potatoes cool to 30–40°C in oven before removing, or alternatively to carefully pull the tray partly out, and remove potatoes individually with tongs or a metal spoon.
11. 11
    Serve hot; they can be kept warm in the oven, but should not be piled up much, if at all.
12. 12
    Parboil the potatoes as above, then drain and dry (potatoes must be dried to avoid splatter from boiling water in hot oil).
13. 13
    Briefly deep fry the potatoes.
14. 14
    Transfer potatoes to oven and roast as above
15. 15
    Preheat oil in deep tray in oven.
16. 16
    Parboil the potatoes as above, then drain and dry (potatoes must be dried to avoid splatter from boiling water in hot oil).
17. 17
    Leaving the tray in the oven and wearing an oven mitt, and very carefully pull the rack out enough to access the hot oil. It is safest to stand behind the oven door, and only pull out the rack slightly to prevent spilling of hot oil onto you.
18. 18
    Transfer the potatoes individually into the tray with tongs, rotating to coat them in oil. Alternatively baste in oil with a metal spoon—they will sizzle. Alternatively, one may tip the potatoes from the saucepan into the tin and then coat potatoes in oil or fat, but this risks splashing and spills.
19. 19
    Transfer potatoes to oven and roast as above.