Instructions: Peel the potatoes and cut into quarters lengthwise into long large chunks. Cover with water and bring to the boil; cook for 2 to 3 minutes.

Drain then return to pan.

Cover and shake to roughen up the surfaces.

Stir breadcrumbs paprika salt and 2 tbsp of the oil into the potatoes until well mixed the crumbs wont stick very well to the potatoes at this stage.

Heat the remaining oil in a small roasting tin lust large enough to hold the potatoes.

Add the potatoes sprinkling over stray crumbs.

Roast on the floor of the roasting ovenfor 30 minutes then place on the second or third runners for a further 30 to 50 minutes shaking the potatoes in the tin as you move them.

Keep warm uncovered.

aga tip: for double the quantity use a large roasting tin and turn the tin round in the oventwo thirds of the way through the cooking time to give the potatoes an even colour. These potatoes look and taste wonderfully crunchy

Serves 4

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.