Peel the potatoes and cut them into even sizes.

Bring a large saucepan of salted water to a boil and add the potatoes.

Cook for about 8 minutes, or until they are just tender.

Drain the water away using a colander and gently shake the potatoes so that the outside becomes slightly bashed and fluffy.

Leave to air dry for around 10 minutes.

Preheat the oven to 200C/fan 180C/gas mark 6.

During this time add the oil or fat to the baking tray and place it in the hot oven for about 5 minutes to heat up.

Once the parboiled potatoes are completely dry sprinkle them with some salt and pepper, or any additional seasoning of your choice.

Carefully transfer the potatoes to the hot baking tin and roast for about 40 minutes to 1 hour. Check on them periodically and turn over so that all sides get crispy.