Peel the potatoes then chop into even sizes, 4 or 5 pieces per potato.

Place in a pan of water just covering the potatoes and bring to the boil.

Reduce to a simmer for 5 minutes.

Drain.

Put the potatoes back in the pan, put a lid on top, holding onto the lid, give the potatoes a good hard shake for a few seconds only. This will give the potatoes  slightly cracked edges which will crisp up nicely in the oven.

Put the potatoes in a large oven tray, add 2 tablespoons of your chosen oil , a good pinch of salt scattered across all potatoes and then roast for 45 minutes.

Half way through check and move the potatoes around with a spatula to ensure even browning.