Crispy on the outside and fluffy on the inside. Even first timers will be able to get it right with this foolproof recipe!

Ingredients

• 1kg roasting potatoes (we use Maris Piper), peeled and cut into quarters
• 100ml olive oil
• 2 tsp flour
• fresh thyme
• salt to serve

Equipment

• large roasting tray
• large pot
• colander

Method

1. Put a large roasting tray in the oven and heat on gas mark 6.
2. Drop potatoes into a large pot and pour enough water to barely cover them. Add salt, then wait for the water to boil, lower the heat and leave to simmer uncovered for 2 minutes.
3. Put 100 ml olive oil into the hot roasting tray and heat int the oven for a few minutes.
4. Drain the potatoes in a colander then sake the colander back and forth a few times to fluff up the outsides. Sprinkle with 2 tsp flour and give another shake so they are evenly and thinly coated.
5. Carefully put the potatoes into the hot oil – they will sizzle as they go in – then turn and roll them around so they are coated all over. Sprinkle thyme on top of your potatoes.
6. Spread them in a single layer making sure they have plenty of room. Leave to roast for 15 minutes and turn them over for another 15 minutes.
7. Put them back in the oven for another 10-20 minutes or until they get really golden and crisp.
8. Scatter some salt and serve.