These gorgeous potatoes sit somewhere between a chip and a roastie. They are really delicious, really moreish and super easy.

Ingredients
2kg Vivaldi potatoes, peeled 
2 tbsps of oil (I like corn oil but vegetable or sunflower will work just as well) 
Seasoning or salt 

Method
Heat the oven to 180c. Put the oil into a large baking dish and put into the cold oven while you prepare your potatoes. 

Take a carrier bag and wash the inside fully.  Don’t worry about drying it because this will help to create the steam. 

Cut your peeled potatoes into little chunks (around 2.5cm) - they need to be roughly the same size but don't stress too much. 

What I now do is steam my potatoes, I do this by taking a carrier bag and putting the potatoes in and tie a knot in the bag so that no steam can escape.  Put the bag into the microwave on full power for 5 minutes.  If you do not have a microwave you can par boil them for 5 mins but you will need to drain them very well. 

Carefully put the potatoes into the hot oil and put into the oven, turning every 5-10 mins until they are golden.  When you remove them from the oven, season them and drain on kitchen roll.