Ingredients:

1½ kg floury potatoes, peeled and cut into halves or quarters, depending on size

100 ml olive oil

2 tsp smoked paprika

Directions:

1. Heat oven to 200C/180C fan/gas 6. Add the potatoes to a pan of cold salted water, bring to a boil, then simmer for 5 mins until partly tender. Drain and steam dry for a few mins in a colander.

2. Return the potatoes to the saucepan, and add the oil, paprika and plenty of salt and pepper.

3. Cover with a lid, then shake the pan around to roughen the edges of the potatoes and thoroughly coat them in the paprika and oil. Tip the potatoes into a large roasting tin, making sure they are evenly spaced apart. Scrape in all the fluffy potato mess – these make the best crispy bits!

4. Roast the potatoes for 1 hr 15 mins, turn.

Bon Appetit!