1. Peel and rinse about 2-3 potatoes per person (when I make this, no matter how many I make, there are never leftovers.)
2. Cut the potatoes into either bite sized pieces or cut in quarters for larger roast potatoes.
3. For quartered potatoes, par boil the potatoes first (Israeli potatoes are very hard and require par boiling. If your potatoes are softer, you may not need this step). Place potatoes in a large pot of cold water. bring to the boil and allow to cook for about 5 minutes – make sure the potatoes don’t cook, they just need to get to a stage where a fork can start piercing them. Drain till dry.
4. For par boiled potatoes and bite sized pieces (which you need to pat dry with paper towels): Line a large roasting pan with baking paper. Pour a good layer of oil into the pan (make sure that the whole surface of the pan is covered). Add the potatoes and toss them in the oil until all sides of all the potatoes are coated in oil – if necessary, add more oil. Sprinkle a little salt and finely ground pepper and toss around.
5. Place the pan in a pre-heated 180°C (350°F) oven and bake for about 40 minutes. Then stir the potatoes around and bake for another 20 minutes. Stir again, and keep going until all sides of the potatoes are rich golden brown. Be careful not to tear the baking paper when you are stirring the potatoes or to break the potatoes – I recommend using a rubber spoon or lifter and only stirring once in a while.