Step 1

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

Step 2

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

Step 3

Cook the potatoes for 10 minutes.

Step 4

Drain the potatoes. You want to ensure they are really dry, so leave them to stand for a while.

Step 5

Dry out your pan.

Step 6

Return the potatoes to the plan.

Step 7

Sprinkle over the flour.

Step 8

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.

Step 9

At this point you can freeze your potatoes (AND cook them later from frozen!) To do this line two large baking sheets with cooking paper and spread the potatoes out in a single layer. Ensure they aren't touching.

Step 10

Place the trays into the freezer until the potatoes are frozen. Now you can transfer them to a ziplock bag until needed.

Step 11

To cook heat the oven to 180ºC and pour the oil (or fat) into a large deep baking tray. (See Notes)

Step 12

Place the baking tray and oil in the oven for 6 minutes.

Step 13

Carefully remove it from the oven and tip in the potatoes.

Step 14

Cook for 30 minutes (if frozen) or 20 minutes if making fresh.

Step 15

Then turn the oven up to 220ºC and roast them for a further 30 minutes until they are all crispy and golden.