Crispy Roast Potatoes - cooking recipe

Ingredients

15 medium coliban potatoes, peeled, halved (about 2.5kg)
2 tablespoons olive oil
50 g butter, melted
flaked sea salt, to serve

Preparation

Place the potatoes in a large saucepan of cold water. Bring to the boil over high heat. Simmer for 5 minutes or until slightly tender.
Drain, then place, in a single layer, on a tray lined with paper towel and set aside for 30 minutes to cool.
Preheat oven to 180\u00b0C (350\u00b0F) Brush 2 large baking trays with a little oil. Combine the butter and remaining oil in a small bowl.
Use a fork to scrape the curved side of the potato lengthways.
Place, in a single layer, cut-side down, on the prepared trays and brush with butter mixture.
Roast in oven, brushing with the butter mixture once, for 50 minutes or until golden brown. Sprinkle with sea salt to serve.