The perfect vegan roast potatoes recipe

• 1 kg Maris Piper potatoes – peeled and cut into smaller chunks
• Vegetable oil – enough to cover the roasting tin base.
• Pink/sea salt – generous pinch

1) Preheat the oven for 10 minutes to 200^oC/392^{o F}

2) While the potatoes are boiling pour the oil into a roasting tin (cover the base with oil) then place in the oven.

3) Drain the potatoes and put (using tongs) the white potatoes back into the pan you boiled them in. Shake the pan vigorously so the potatoes have a fluffy outer coating.

4) The total cooking time for the potatoes is 60 minutes. By coating every 20 minutes it keeps them crisp and full of flavour.

5) Carefully remove the hot oil from the oven and add all the potatoes with a generous pinch of salt. Using a large metal spoon coat eat potato in oil. Roast for 20 minutes.

6) After 20 minutes coat the potatoes in oil again. Place back into the oven for another 20 minutes.

7) After 20 minutes remove and coat for one last time in oil. Pop back in the oven for 20 minutes or until golden brown.

8) Carefully remove the cooked potatoes from the oven and using tongs place on a serving dish or plates.

9) Turn down the heat a little and any leftover potatoes can go back in the oven to keep hot.

Serve with a full roast dinner