1.Preheat the oven to 200°C (180° fan-forced). Peel potatoes; cut in half, or in quarters if they’re large – just make sure the pieces are evenly sized so they cook at the same time. Place the potatoes in a large pan of cold salted water and bring to the boil. Boil for around 15 minutes or until the cut edges are just starting to soften, and a knife or skewer goes easily into the potato. Don’t cook any further than this or the potatoes will fall apart.
2.Meanwhile, put about 1cm of vegetable oil into a roasting pan. Place the pan in the oven until the oil is hot. Drain the potatoes very well. It is critical that they are dry.
3.Very carefully lower the potatoes into the hot oil. Gently turn them, so that the whole surface area of each potato has a coating of oil. Place the pan back in the oven and cook for about 1 hour, turning the potatoes once or twice, until they are crisp and golden brown.
4.In a small bowl, combine the salt, rosemary and freshly ground black pepper.
5.Drain potatoes on paper towels. Sprinkle with rosemary salt while still hot.
Not suitable to freeze or microwave.
Julie’s tip: If you are a more organised cook than I am, you could boil the potatoes the day before they are needed and keep them uncovered in the fridge.Note