3 tbsp olive oil, (or more)
2 kg vivaldi potatoes
- Heat the oven to 200C and pour a few glugs of olive oil into a roasting tin and put in the oven for 5-10 minutes.
- In the meantime peel and cut the potatoes into roast potato-sized chunks and par-boil for 15 minutes.
- Drain the water then vigorously shake the potatoes in the saucepan (you will need a lid for this!) pour over a generous dash of extra virgin olive oil, season, then re-shake.
- Tip the potatoes out into the tin and add an extra dash of oil. Bake in the oven for about 30 minutes.