Ingredients
- 1kg Vivaldi potatoes (or your favourite type)
- Olive Oil
- Paprika
- Dried Thyme
Method
- Pre-heat fan oven to 180c. Add a good chug of oil to a roasting tin and place in the oven to pre-heat
- Peel and chop potatoes into roughly 1 inch chunks
- Add to a pan of cold water and bring to the boil
- Boil on a high heat for 7 minutes
- Drain using a colander, then place pan lid on top of colander and shake (shuffle) vigorously until roughed up. Sprinkle a good pinch of paprika and thyme and shake to cover
- Carefully place potatoes in the pre-heated oil and ensure they are covered all over
- Roast in the oven for 45 minutes, until they are lightly brown and crispy
