Preheat the oven to 200C 

Peel the potatoes

Cut them, if necessary - you want all the potatoes to be a similar size

Wash them in cold water to remove any excess starch

Put them in a large saucepan and cover with cold water, sprinkle a generous pinch of sea salt and bring to a boil for circa 7 minutes

Drain the potatoes in a colander and leave to cool for a couple of minutes

Rinse out the saucepan and put aside

Once the potatoes have cooled return them to the dry saucepan, put the lid on and shake them, while holding the lid on the pan! This loosens and fluffs up the edges which helps get the crispy bits

Add the goo, pepper and salt to your pan and shake the potatoes some more so that they are evenly covered

Lay the potatoes out on a baking tray, making sure they’re not overlapping, as you want them crispy

Place them in the oven for 1 hour, turning twice

Serve immediately. Enjoy!