Perfect Roast Potatoes

The crunchiest, yummiest roast potatoes, possibly ever.

1. 1

   You'll also need:
   A saucepan with lid
   A collander
   A baking tray
   
   1. Pre-heat the oven to about 200 degrees C. Peel and quarter your potatoes, then place in a pan of cold water and bring to the boil, then reduce to a simmer and par-boil the potatoes. They should be soft on the outside but still a little firm in the middle.
   NB. A little cooking tip I learned - things from the earth (eg. potatoes, turnips) should always be placed in cold water and brought to the boil. Things from above the earth (eg. peas, beans) can be placed in boiling water.
   
   2. Drain the potatoes and then put them back in the pan. Now the important part: put the lid on and, holding on firmly so the potatoes don't fly everywhere, vigorously shake the pan to fluff the potatoes. This creates the rough edges which will become crispy potato goodness in the oven.
   
   3. Tip all of your potatoes and any of the loose 'mash' that will have come off in the fluffing process into a baking tray and cover generously with olive oil. Make sure the potatoes are well coated and then generously sprinkle over the mixed herbs, and salt & pepper to taste. Put the potatoes in the oven and cook until crispy, roughly 30 minutes.
   
   4. Remove to a serving dish and consume with delight!
   
   NB. Keep checking your potatoes to see whether or not you need to top up the olive oil. They will soak up a lot of oil, so if you can't see any oil in the baking tray, give it another generous helping. If you want to use baby new potatoes instead of large baking potatoes, you don't need to peel them, just give them a wash and do everything else the same.