Instructions

1. Peel and Boil the potatoes
   Place the peeled, quartered potatoes into a large pot of water. Bring to a boil and cook for 5 minutes — just long enough to soften the outside. Don’t cook longer than this.

2. Rough up the edges
   Drain the potatoes well. While still warm, sprinkle over the flour, salt, and any herbs or spices you like.
   Place the lid on the pot and give it a shake until the potatoes look slightly fluffy around the edges.
   This is what gives them that amazing crispy texture later.

3. Preheat the oil
   Pour ½ cup oil (you may need a little more depending on your pan – it needs to cover the base)  into a roasting pan and add the optional sprig of rosemary . Place the pan into a 200°C oven for 10 minutes so the oil gets piping hot.

4. Coat the potatoes
   Carefully place the potatoes into the hot oil, side by side and then tilt the pan and use a spoon to scoop some hot oil over the tops of the potatoes before roasting.

5. Bake
   Roast at 200°C for 45 minutes to 1 hour, checking every 20 minutes.
   Turn the potatoes or spoon hot oil over them each time to ensure even crisping.

6. Serve
   Once golden, crispy, and soft on the inside, remove from the oven, drain the oil, sprinkle with extra salt, and serve immediately or as soon as possible.