Crispy Roasted Potatoes

These potatoes are just the bees knees! The method is from Chelsea Winter and it works a treat...every time! I'm not too fussy with the oil or potato amounts and it still works. Just don't be too shy with the oil The trick is the par-boiling, the drying, the bashing and the no touch roasting. Right, it's time to dig some more spuds!

Enough potatoes for 4 people - scrubbed and cut into similar sized pieces (I used new potatoes I dug from the garden and simply left the small ones whole and cut up the larger potatoes)
1-2 tsp coarse Iodised sea salt
Freshly ground black pepper
2 Tbspn rice bran oil
2 Tbspn olive oil

Pre-heat the oven to 200°C and place a large flat baking tray in the oven to heat up.
Place the potatoes in a large pot and cover with cold water. Add some coarse sea salt and bring to the boil. Once boiling, reduce the heat and leave the potatoes to simmer for 10-15 minutes or until the potatoes are par-cooked.
Turn off the heat and drain off all of the water and then place the potatoes back on the remaining heat to dry the potatoes off completely.
Add the salt, pepper, rice bran oil and olive oil to the pot of potatoes. Cover the pot with the lid and give everything a good shake until the potatoes are a bit bashed up and crushed.
Pour the crushed potatoes onto the hot baking tray (don't leave any rough bits behind!) and bake for 45-60 minutes or until the potatoes are crispy and golden. The trick is not to move the potatoes during cooking. Not even once! That’s the secret to getting the crispy golden bits. Thanks Chelsea Winter for the amazing tip!