Crunchiest roast potatoes

To begin, preheat your oven to it's hottest temperature, on fanforced setting. 

Next quarter potatoes and place in a large pot of salted cold water. Place a lid on your pot and boil potatoes on high for 15 to 20 minutes. 

*Important tip:  If you use 'new' potatoes you save yourself the bother of peeling, leave the skin on!

While potatoes are boiling, use a small bowl to combine chicken stock powder and oil. Lightlly whisk until oil and stock powder are combine. 

Check potatoes are almost, but not fully boiled. If they are just below fully boiled, carefully take potatoes of the boil and strain in a large colander. 

Return the steaming potatoes back to the large pot, evenly pour over the seasoned oil over the potatoes and return the lid. 

Using oven mits, grab the handles and the lid of the potatoes to ensure the lid is completely sealed and give the pot about 4 very vigours shakes, to break up the potatoes.

Finally pour the oiled potatoes onto a flay oven or roasting tray and place in the oven. 

Cook in the oven on the highest setting for about 1 to 1½ hours, until potatoes are golden and crisp (check after an hour), the longer you leave them, the crunchier they become!