Step 1

Preheat your oven to 212°F/100°C, steam setting (100% humidity). If you don't have a steam oven, you can boil your potatoes in this step instead of steaming.

Step 2

Peel your potatoes if you want to (although you certainly don't have to - I actually love a roasted potato with skin!). Depending on the size of your spuds, cut them in halves or quarters - you want each piece to be roughly 1.5-2 inches in diameter.

Step 3

Put the potatoes in a single layer in a stainless steel pan and put the pan into your oven. Steam for 30 minutes, until they're tender when pierced with a knife (if boiling, they will only need around half this time).

Step 4

Remove the steamed potatoes from the oven and change the setting to 350°F/180°C, convection setting (no steam).

Step 5

While the oven heats, drain the potatoes of any water and return them to the tray. Give them a good shake around to crush the edges slightly, this will help make them extra crispy later.

Step 6

Pour the oil over the shaken-around potatoes and season with the salt. Toss to make sure the potatoes are well coated.

Step 7

Return the pan to the hot oven and roast the potatoes for 45 minutes to an hour, until they're golden, crisp and crunchy on the outside. You can give them a stir towards the end of cooking, but don't be tempted to do so until they've formed a really good crust, or you'll lose all the crunchy bits to the bottom of the pan!

Step 8

If you dare, season the potatoes with extra flaky salt, then pile them into a warmed bowl and serve.