Crispy Roasted Potatoes

The secret of crispy roasted potatoes is the parboiling and the high heat: the roughened, scratched surface turns into a crisp armour during roasting.

1. Cut the potatoes into even pieces and parboil them in salted water for a few minutes, until the edges just start to soften.

2. Drain them, then shake them gently under a lid so their surface becomes rough and fluffy – this is what will crisp up.

3. In a tray put into a hot oven, toss them through the heated oil and spread them in a single layer.

4. Roast them golden and crisp over high heat, turning them now and then.

5. At the end salt them and sprinkle them with the rosemary.

Tip: Heat the oil in the tray first – this way the potatoes start cooking immediately and do not soak up the fat.