Seriously crunchy roast potatoes

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Serves 6 | prep 15 mins | total time 1 hr 25 mins

Ingredients

1.5kg floury potatoes such as Maris Piper or King Edward, peeled and cut into 5-6cm chunks
6 tbsp sunflower oil
4 tbsp polenta
sea salt flakes

Get ahead

You can roast the potatoes a couple of hours ahead and reheat for 15 minutes at the same temperature until piping hot and crisp.

Preheat the oven to 190°C, fan 170°C, gas 5. Put the potatoes in a large saucepan; add cold water to just cover. Cover with a lid and bring to the boil, then simmer for 8 minutes, partially covered, until they're just tender.
Meanwhile, put the sunflower oil in a large roasting tray; heat in the oven for 5 minutes or until hot.
Drain the potatoes in a colander and steam-dry for 2 minutes. Return to the pan with the polenta and a little salt. Put the lid back on; shake the pan to fluff up the outside of the potatoes and coat them with the polenta.
Tip the potatoes into the hot oil, turn to coat well, then roast for 55 minutes until crisp and golden, turning once or twice to brown evenly. Season with sea salt and serve.

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