Step 1

Preheat oven to 200C fan-forced. Cut potatoes into quarters lengthwise. Place in a large saucepan and cover with water. Bring to the boil and cook for 8-10 minutes until a knife goes into them easily. Drain into a colander and leave for 1 minute to steam dry. Place in a large bowl and drizzle over oil and chicken salt. Toss well - don’t worry if they break apart a bit as this will mean more crispiness. Place in a single layer in a large heavy-based baking pan. Bake for 30-35 minutes, turning a couple of times, until golden and crispy.

Step 2

Serve sprinkled with extra chicken salt.