06
Place the tray back in the oven for 20 minutes. Flipping the potatoes, the bottoms should be lovely and golden. Allow to cook for another 15-20 minutes, or until both sides of the potato are golden. If you've got the time for it, I recommend flipping them every 10-15 minutes so as to baste each side in the hot oil. This minimises the chance the skins will become dry and leathery.
07Remove the tray from the oven and place the potatoes on a piece of kitchen towel to absorb the excess oil. While they’re still very hot, salt the potatoes with fine salt. Serve immediately – a roasted potato waits for no-one.