Ingredients

• 500 gm. small/baby new potatoes (whole, washed and skins left on)

• A good drizzle of extra virgin olive oil (you can use any other cooking oil that you have)

• A sprinkling of sea salt - flaked sea salt seem to work best as it sticks and coats the surface better than using normal rock/table salt or grated sea salt.

• A sprinkling of black pepper (freshly cracked), to taste

• Note: You can add chilli flakes or powder to taste, if you like.

Instructions

1. Bring water to boil in a large pan and par boil the potatoes for 5-10 minutes, until they just start to soften to the touch. Be careful not to scald yourself when testing.

2. Then drain out the water from the pan and leave the potatoes in the hot pan, for steam to dry them. This should take a minute or so.

3. Place potatoes into a large roasting tray, with plenty of room between them, don't over crowd. Potatoes should be able to move every time they are shaken, or they won't get crisp.

4. Drizzle with enough olive oil to coat them.

5. Sprinkle with the salt and pepper.

6. Place in a preheated oven, at 200?C/400?F, Gas mark 6, for 45 minutes or so, giving them a gentle shake approximately every 15 minutes or so.

7. Once they have started to go a little golden and crisp, you may want to drain any excess oil out of the pan. Draining once they are 2/3rd cooked helps them to get even crispier.

8. When they are a dark golden and crispy/crunchy on the outside, they are ready to serve.