How to Make Crispy Roast Potatoes

Preheat the oven to 200°C
Add 3 tbsp fat to an appropriately sized roasting tray and put on the top shelf of the oven.
Add the potatoes and 2 tbsp of salt into a large pan and fill with cold water.
Bring the pan to the boil then simmer for about 10 minutes, or until the potatoes are soft enough to be pierced with a fork but still firm.
Drain the potatoes and allow to drain well, and then shake the potatoes in the pan to fluff up the outside of the potatoes.
Remove the roasting tray from the oven and put it on the stove, making sure you shut the oven door straight away. Add the boiled potatoes to the roasting tray and add 2 tbsp salt.
Stir well to ensure each potato is evenly coated with the oil and salt, and that all the potatoes are in direct contact with the bottom of the roasting tray.
Return to the oven and roast for 45 - 60 minutes, removing the pan every 15 minutes to toss the potatoes, so that the potatoes brown and crisp up on all sides.
After 30 minutes, reduce the heat to 180°C if the potatoes look like they are roasting too quickly.
Remove from the oven when the potatoes are golden brown and crispy all over. Dont be scared to leave for longer if you like them extra crispy.