All cooking tips and recipes by Lesley Christensen-Yule, Author of "The New Zealand Cook's Bible" – Penguin 2010.

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Method

1. Select floury (not waxy) potatoes.

2. Peel, wash and cut potatoes into even sizes, allowing 2-3 per portion.

3. Place into oil, heated in a roasting pan. Toss to coat with oil.

4. Season with salt and pepper.

5. Roast at 200°C until tender, turning during cooking to achieve even colour.

6. Drain on paper towels before serving.

Variations

1. To reduce the amount of fat used, roast on silicon baking paper and use an oil spray to coat.

2. If roasting in the oven at the same time as other items, roasting may be carried out at different temperatures e.g. You can roast at 180°C. Just allow a longer cooking time.

3. At step 4, add extra flavourings such as cloves of garlic, sprigs of rosemary.

4. Roasting time can be sped up by par-cooking the potatoes by boiling.

5. Raw potatoes can be tossed in seasoned four before starting. Some cooks like the crunchy surface this creates.