• Peel your potatoes and then cut them into quarters (if your potatoes are small only cut them in half)

  4 lb potatoes

  
  
  
  
• Place a large pan of water in the hob and bring it to the boil. Add your salt and potatoes.

  2 teaspoon salt

  
  
  
  
• Cook the potatoes for 10 minutes.
• Drain the potatoes. You want to ensure they are really dry, so leave them to stand for 5 minutes.
• Dry out your pan, Return the potatoes to the pan, and sprinkle over the flour.

  Place on the lid and give the pan a good shake. You want the edges of the potatoes to get a slight bashed up fluffy look.

  1 ½ tablespoon flour

  
  
  
  

To Freeze or Refrigerate

• At this point you can cool your potatoes and either freeze them or refrigerate them.
• To freeze your potatoes line two large baking sheets with cooking paper and spread the potatoes out in a single layer. Ensure they aren't touching. Place the trays into the freezer until the potatoes are frozen. Now you can transfer them to a ziplock bag for up to 3 months.

  (You cook them later from frozen!)
• To refrigerate your potatoes, place them in a dish and cover with plastic wrap or a lid. Store for up to 3 days.

To Roast the Potatoes

• Heat the oven to 350ºF/180ºC and pour the oil (or fat) into a large deep baking tray. (see note 3)

  5 tablespoon oil/fat

  
  
  
  
• Place the baking tray and oil in the oven for 6 minutes.
• Carefully remove it from the oven and tip in the potatoes. Spoon the hot oil over the potatoes.
• Cook for 20 minutes or 30 minutes if they are frozen.
• Remove the potatoes from the oven and turn them. Then turn the oven up to 425ºF/220ºC and roast them for a further 30 minutes until they are all crispy and golden.