This recipe is comfort food at it's best...
¼ cup rapeseed/sunflower oil
Salt to taste
Rosemary sprig finely chopped (use dry if you don't have fresh)
Peel and cut into even sized pieces. Parboil for 10-15 minutes, drain and place in a bowl. Whilst the potatoes are still hot add the oil, salt, chopped rosemary and 'Chilli Bomb' of your choice.
Preheat oven to 180deg (170deg fan)
Select a dish big enough for the potatoes, add about 1mm oil add the potatoes and bake in the oven for 30-40 minutes until potatoes are golden brown and crispy on the outside and soft on the inside.
Once cooked, allow to rest for about 5-10 minutes and then serve.