Place the roasting pan into the oven and heat the oven to 425 degrees.

Peel your potatoes and cut them into quarters ( if your potatoes are large then cut into six pieces).

Place your potatoes into a pan of cold salted water and bring to a boil. Once boiling lower the heat to medium-high. After about 10 to 15 minutes pierce the potatoes with a knife, if the knife goes in easily they are done. Drain the potatoes and set them aside.

Meanwhile carefully pour your oil into the hot roasting pan and place it back into the oven for a couple of minutes so the oil gets nice and hot.

Shake the pan with the potatoes in (this will soften the edges and help the oil to stick to the potatoes and helps them get nice and fluffy and crispy).

Carefully place the potatoes onto the hot roasting pan, using a wooden spoon move the potatoes around so they are nicely covered in oil. Place the roasting pan in the oven and leave for 15 to 20 minutes. After 20 minutes turn the potatoes over and place them back in the oven for 15 to 20 more minutes.

Season with salt and enjoy!