The Best Crispy Roast Potatoes Ever

Preheat the oven to 220°C (200°C fan) or 450°F (400°F fan).

Peel the potatoes and cut them into even-sized chunks, approximately 5 cm (2 inches) each.

Place the potato chunks in a large saucepan and cover with cold water. Add a pinch of salt and bring to a boil over high heat.

Once boiling, reduce the heat and simmer for 5-7 minutes until the potatoes are just tender but not fully cooked.

Drain the potatoes in a colander and let them steam dry for a few minutes.

While the potatoes are drying, pour the vegetable oil into a large roasting tin and place it in the preheating oven to heat up.

Once the oil is hot, carefully add the potatoes to the roasting tin. Use tongs to turn them so they are evenly coated in the hot oil.

Add the rosemary sprigs and garlic cloves to the tin, nestling them among the potatoes.

Return the tin to the oven and roast for 40-50 minutes, turning the potatoes every 15 minutes, until they are golden brown and crispy.

Remove the tin from the oven. Discard the rosemary and garlic. Season the potatoes with sea salt and freshly ground black pepper to taste.

Serve immediately and enjoy your crispy roast potatoes!