(5 portions)

  • 10 medium potatoes, peeled
  • 500 ml sunflower oil
  • salt to taste

Heat oven to 190°C. Put the potatoes in a saucepan with cold water. Bring to the boil and boil for 5 minutes. Drain. Scratch the potatoes with a fork as soon as they are cold enough to touch. Pour oil into an ovenproof dish and place in the oven for at least 15 minutes, until very hot. Carefully remove from oven, and put potatoes in the hot oil. Spoon some of the oil over the potatoes and return to oven. After 30-45 minutes, turn potatoes carefully. Roast another 30 minutes until crispy and golden brown. Remove and drain on kitchen towel. Sprinkle with salt and serve immediately.