Oven-Roasted Potatoes

The secret of perfect roast potatoes is simple: high heat, even pieces and a single layer on the tray – this way they turn out crisp outside, creamy inside.

1. Preheat the oven to 220 °C. Peel the potatoes, and cut them into even wedges or chunks, so they cook evenly.

2. Put the cut potatoes into a bowl, and rinse them with cold water, until the water runs clear – this washes off the excess starch, which is what makes them crisp later.

3. Dry them thoroughly with a tea towel or kitchen paper; moisture is the biggest enemy, as it stops the browning.

4. In a bowl toss the potatoes with the oil, salt and the paprika, so a thin layer coats every piece.

5. Spread them in a single layer on a tray so the pieces do not touch – if it is crowded, use two trays instead.

6. Roast them for 35-40 minutes, turning them once halfway through, until they are golden brown and crisp outside, soft inside.

Tip: If you want an extra crisp crust, sprinkle the potatoes with salt only after roasting, fresh.