Recipe Method

1. Add the chopped potatoes to a large pot of salted water and bring to the boil. Boil the potatoes until tender and fluffy and then drain them, about 30 minutes cooking time.
2. Preheat the oven to 180°C. Add a 2cm-deep layer of canola oil to a large roasting tray and place in the oven to heat the oil.
3. Once the oil is hot, carefully add the potato pieces to the hot oil and return to the oven, turning the potatoes once or twice so they become golden brown and crispy on all sides.
4. Remove from oil with a slotted spoon, drain on paper towel and season with salt and sprinkle with chopped herbs to serve.