BASIC: THE SINGLE BAKE
SOAK Peel and cut 1kg floury potatoes into even batons – about 2cm thick, then soak in cold water for 30 minutes. WHY? To remove some sugars from the potato, stopping it from browning too fast. DREDGE Rinse the potatoes under cold water, dry well, then toss with 2-3 tbsp vegetable oil, 2 tsp cornflour and 1 tsp garlic powder. WHY? Oil transfers heat more efficiently than air. Corn starch helps crisp the outside of the potatoes. Garlic adds flavour. COOK Spread out the potatoes on a preheated roasting tray, then return to the oven. Roast for 45-50 minutes, turning twice, until crisp and golden. Toss with salt flakes to serve.
BETTER: COOK TWICE