METHOD:

Cut large potatoes in half and then add all the potatoes to a large pot and cover with water. Bring the pot to a boil and then turn down to a gentler boil and cook for 7 minutes. After the 7 minutes drain your potatoes into a colander and leave to cool for roughly 30 minutes. In the meantime preheat the oven to 220 degrees celsius fan assisted.

Once the potatoes have cooled slightly cover your colander with a pot lid or a plate and shake the potatoes around vigorously. This will rough up their surface which will allow them to crisp up nicely when roasted in the oil. Stop shaking once the potatoes are looking a little fluffy on the outside,

Pour half of the oil into the bottom of a roasting tray large enough to fit the potatoes in a single layer with a little bit of space in between them. Add your potatoes to the tray and drizzle over the remaining oil. Season with dried or fresh thyme, generous amounts of salt and black pepper. Shake the tray to coat the potatoes and then roast for 40-50 minutes or until the potatoes are golden on the outside and you can easily pierce them through the inside with a toothpick, making sure to give them a toss halfway through roasting.

Serve hot out of the oven.