Crispy roast potatoes
- 4 large potatoes
- salt and white pepper, to taste
- 30ml (2 tbsp) sunflower oil
- sea salt, to serve
Boil the potatoes in salted water until just tender. Remove the skins, cut the potatoes into wedges and score the potatoes with a fork. Season with salt and white pepper.
Heat the sunflower oil in a roasting pan to boiling hot (put your oven on its highest setting or use the grill). Remove the roasting pan from the oven and carefully put the potatoes into the hot pan – beware of burning.
Bake the potatoes until they are golden brown, shaking them every now and then.
Serve immediately, sprinkled with sea salt.