Crunchiest-ever roast potatoes

Method

• step 1

  Peel the potatoes. Leave any small ones whole, then halve or quarter any larger ones – they should be roughly the size of a clementine. Tip into a large pan of cold, well-salted water, bring to the boil, then reduce the heat to a simmer and cook for 12-15 mins until the outsides are tender but the centres still offer a little resistance when pierced with the tip of a knife.

• step 2

  Drain the potatoes well, then leave to steam-dry for 5-10 mins. Dust with some of the cornflour and paprika, then toss and dust again until the potatoes are lightly, evenly coated. At this stage, the potatoes will keep chilled for two days.

• step 3

  Heat the oven to 200C/180C fan/gas 6. Pour 3 tbsp of the oil into a large, deep roasting tin and put in the oven for 5 mins to heat up before carefully tipping in the potatoes. Use a spatula to turn them in the hot oil, then drizzle over most of the remaining oil and turn again until each potato is fully coated. Shake the pan so the potatoes are in an even layer. Roast for 40 mins without turning.

• step 4

  Remove the tin from the oven and turn the potatoes using a spatula, spooning over the oil in the tin and adding the rest of the oil if the tin looks dry. Return to the oven for another 20 mins. Turn the oven up to 220C/200C fan/gas 7. Turn the potatoes once more, then roast for a final 20-30 mins until deeply golden, crisp and crunchy all over. Transfer to a serving dish and season with sea salt flakes before serving.