Put a roasting tin in the oven (one big enough to take the potatoes in a single layer) and heat oven to 200 C / 392 F /gas 6.

Peel the potatoes and cut each into quarters if they are large-medium size, or in half if they are small.

Place them into a large pan of salted water and bring to the boil.

As soon as the water comes to a boil, reduce to a simmer and let them cook for 15 minutes or until they are cooked through.

In the meantime. add the oil to your roasting tin and place in the oven to get piping hot.

Drain the potatoes and place the colander/strainer over the hot, but now empty saucepan and let the residual heat steam dry the potatoes.

Once dry, shake the colander to fluff up the outsides of the potatoes.

Remove the roasting tray from the oven and carefully add the potatoes into the hot oil.

Carefully turn the potatoes so they are fully coated and arrange them in the pan so they are not touching.

Roast them for 30 minutes, turn them over and roast for another 15 minutes or until they are really golden and crisp.

Scatter with the flaked sea salt, a good crack of black pepper and fresh thyme leaves and serve.