1½ kg floury potatoes (such as Maris Piper, King Edward or Desirée), peeled and cut into halves or quarters, depending on size
100ml olive oil
2 tsp smoked paprika
Serves - 4
Method
Heat oven to 200C/180C fan/gas 6. Add the potatoes to a pan of cold salted water, bring to a boil, then simmer for 5 mins until partly tender. Drain and steam dry for a few mins in a colander.
Return the potatoes to the saucepan, and add the oil, paprika and plenty of salt and pepper.
Cover with a lid, then shake the pan around to roughen the edges of the potatoes and thoroughly coat them in the paprika and oil.
Tip the potatoes into a large roasting tin, making sure they are evenly spaced apart. Scrape in all the fluffy potato mess – these make the best crispy bits.
Roast the potatoes for 1 hr 15 mins, turning halfway, until extremely fluffy and crisp.
