Cup of Yum
1. Peel your potatoes and then cut them into quarters (if your potatoes are small only cut them in half)4 lb / 1.80 kg potatoes
2. Place a large pan of water in the hob and bring it to the boil. Add your salt and potatoes.2 tsp / 1 teaspoon salt
3. Cook the potatoes for 10 minutes.
4. Drain the potatoes. You want to ensure they are really dry, so leave them to stand for 5 minutes.
5. Dry out your pan, Return the potatoes to the pan, and sprinkle over the flour.Place on the lid and give the pan a good shake. You want the edges of the potatoes to get a slight bashed up fluffy look.1 ½ tbsp / 1.5 tablespoon flour

To Freeze or Refrigerate

Cup of Yum
1. At this point you can cool your potatoes and either freeze them or refrigerate them.
2. To freeze your potatoes line two large baking sheets with cooking paper and spread the potatoes out in a single layer. Ensure they aren't touching. Place the trays into the freezer until the potatoes are frozen. Now you can transfer them to a ziplock bag for up to 3 months.(You cook them later from frozen!)
3. To refrigerate your potatoes, place them in a dish and cover with plastic wrap or a lid. Store for up to 3 days.

To Roast the Potatoes

1. Heat the oven to 350ºF/180ºC and pour the oil (or fat) into a large deep baking tray. (see note 3)5 tbsp / 4 tablespoon oil/fat
2. Place the baking tray and oil in the oven for 6 minutes.
3. Carefully remove it from the oven and tip in the potatoes. Spoon the hot oil over the potatoes.
4. Cook for 20 minutes or 30 minutes if they are frozen.
5. Remove the potatoes from the oven and turn them. Then turn the oven up to 425ºF/220ºC and roast them for a further 30 minutes until they are all crispy and golden.