CRISPY ROAST POTATOES
STEP 1 Preheat oven to 180°C/160°C fan-forced.
STEP 2 Peel and dice potatoes. Place potatoes in a large saucepan, cover with water, bring to boil, reduce heat and parboil potatoes for five minutes.
STEP 3 Drain potatoes; place in a roasting tray without any oil (so they will dry out). Dry-cook potatoes in oven for 10 minutes. STEP 4 While the cooked roast chicken is resting, drizzle the potatoes with olive oil, season with salt and return to oven to crisp for 15 minutes. Serve with roast chicken, vegetables and the gravy from the roasting dish.