Add the potatoes to a large pan. Cover with water and bring to a boil. When boiling, add a good pinch of salt.

Gently simmer for 15-20 minutes. They are done when a sharp knife easily inserts into one of the potatoes.

Drain into a colander and shake them around too ‘rough’ up the surface, but not much that they break apart. Transfer them onto a baking cooling rack in an even layer to dry them out, about 10 minutes.

Preheat oven to 400°F/200°C.

To a high-sided roasting pan, add a thick, even layer of vegetable oil and place the pan in the oven to heat up the oil for 10 minutes.

Carefully remove the pan and place the potato chunks in the oil in an even layer with a little space between them. Return the pan back to the oven for 30-40 minutes. Turn the potatoes every 15 minutes so they are evenly brown and crisp all over. Sprinkle with a light amount of salt while still warm.