Start by peeling your potatoes and cutting them into quarters. If you’re using smaller potatoes, you can simply cut them in half. The important thing is to keep them uniform for even cooking.
Next, place a large pan filled with water on the hob and bring it to a boil. Once boiling, add the salt and the cut potatoes. This step is crucial as it infuses the potatoes with flavor right from the start.
Cook the potatoes for about 10 minutes. You want them to be slightly tender but not fully cooked, as they will continue cooking in the oven.
After boiling, drain the potatoes and let them sit for about 5 minutes. This allows them to dry out, which is essential for achieving that perfect crispiness.
While your potatoes are drying, dry out your pan. Return the potatoes to the pan, sprinkle over the flour, cover with the lid, and give the pan a good shake. You want the edges of the potatoes to get a slight bashed-up fluffy look.
At this stage, you can also consider options for storing the potatoes. If you want to freeze them, line two large baking sheets with cooking paper and spread the potatoes out in a single layer, ensuring they’re not touching. This helps prevent them from sticking together.
For freezing, place the trays into the freezer until the potatoes are frozen solid. Once frozen, you can transfer them to a ziplock bag for up to three months. Later, when you’re ready to cook them, you can roast them directly from frozen.
If you’d like to refrigerate your potatoes, simply place them in a dish and cover with plastic wrap. They can be stored in the fridge for up to three days.
When you’re ready to roast, preheat your oven to 350ºF/180ºC. Pour the oil or fat into a large, deep baking tray.
Place the baking tray with the oil into the oven for about 6 minutes, allowing the oil to heat up and get hot.
Carefully remove the tray from the oven and tip in the potatoes. Spoon the hot oil over the potatoes to ensure they are well-coated.
Cook for 20 minutes, or 30 minutes if the potatoes are frozen. You'll want to keep an eye on them and give them a stir if necessary.
After the initial cooking time, remove the potatoes from the oven and turn them to ensure even cooking. Then, increase the oven temperature to 425ºF/220ºC and roast them for an additional 30 minutes until they are all crispy and golden.
