PERFECTO ROAST POTATOES (OPTIONAL TRUFFLE AND PECORINO)

This is literally the best way to do roast potatoes that exists. I will not have anyone @ me because I know these bang properly hard. It's a perfected method. If you screw them up then try again until they are perfect because it will happen. Truffle is nice but not essential. Pecorino is really nice also but again, up to you. x

Ingredients

(To Serve 2)

4 Medium Maris Piper Potatoes
3 Tablespoons Rapeseed Oil (Crisp N' Dry is best)
Tablespoon of Table Salt
Tablespoon of Cornflour
Salt & Pepper
A Good Shaving of Black Truffle
A Good Shaving of Pecorino

Ingredients

Instructions

Preheat your oven to about 220ºC. A hot oven means crispier spuds. Peel and cut your spuds into your desired shape. I find it very important to go quite small and have many of them in order to get things extra crispy. The larger they are, the harder it is to get them super crunchy. Bring a large pan of water to the boil, add your table salt and then add your spuds. Stir this a bit and then have the potatoes bubbling away for a good 7-8 minutes. When the potatoes have had about 5 minutes you can pour your oil onto your tray and get it in the oven to get nice and hot and sloshy.
When the spuds have boiled, you can drain them. If you're having a nice roast then save the starchy water to help with the gravy. Pop the spuds back in the pan, hopefully the pan has a lid. Add a good crack of black pepper and a large pinch of nice flaky salt. This is also when we add our cornflour. Pop the lid on and bash them all about for a few seconds. When you take the lid off they should all be evenly coated in the cornflour and pepper and such.
Get your hob onto a medium heat and pop your oven tray on top. Make sure this is secure and won't fall off. Pour in your spuds and they will begin to immediately fry on the outside in the oil. The heat from underneath helps with the crisp. The sacred crisp. Space them all out as we don't want them clumping together. Give them a move around and make sure they're all getting a bit of a fry. Get them into the oven for about 15 minutes.
After 15 minutes take them out, pop the hop on, flip a few of them over so they get a fry on the other sides and then stick them back into the oven for another 15 minutes. I don't know what your oven is saying but if they're not looking perfect after half an hour, take them out and shuffle them, whack the heat up even more and give them another 5/10 minutes. They will be golden eventually.
Remove them from the oven when perfect and then pop them in a colander and shimmy to remove any excess oil. Slap them in a bowl and shave on your pecorino and your truffle if you want. If you can get it, it is really nice. Shake them about and serve them up. Eat them on their own with aioli if you want. That would be clever.