- 8 large King Edward potatoes, peeled and quartered
- fine salt
- 100 mL vegetable oil
- sea salt, to serve
Put potatoes in saucepan, cover with cold water and add 1.5 tsp of fine salt. Cover and bring to the boil over a high heat, then turn down to medium. Simmer gently for 15 minutes until the potatoes are almost quick - the tip of a small, sharp knife should go in easily without breaking the potato up.
Heat oven to 200 C (fan). Drain the potatoes and shake well, leaving them to dry out for a few minutes. Heat the oil in a roasting pan in the oven until very hot.
Place potatoes one by one into the oil. Season with a pinch of fine salt and turn until coated, then return the pan to the oven.
Roast the potatoes for 30-40 minutes, turning them every 10 minutes and sprinkling them with sea salt about halfway through when they're starting to colour.
Remove and drain on kitchen paper.