Epic roast potatoes with mixed salts

Par boil potatoes by placing them in a large saucepan and covering them with cold water. Bring to the boil, covered. Uncover and boil for 15 minutes, or until potatoes are tender and a skewer goes through them easily. Drain. Return potatoes to pan off the heat for 2 minutes to allow them to dry out slightly.

Preheat fan forced oven to 200°C (220°C conventional). Line 2 large oven trays with baking paper.

Transfer potatoes to prepared trays. Using a fork, gently press them until flattened slightly (it’s OK if some of the skins fall off as these will crisp up during cooking). Drizzle with olive oil.

Roast potatoes for 40 minutes, or until golden and crisp, turning them halfway through cooking.

Meanwhile, for lemon chilli salt, place zest, salt and oregano in a medium frying pan and stir over low heat for 3 minutes, until rind is dry. Remove from heat and stir in chilli flakes. Cool completely, then transfer to an airtight container or jar.

For rosemary and cumin salt, place all ingredients in a medium frying pan and stir over low heat for 3 minutes, or until fragrant. Remove from heat, cool completely, then transfer to an airtight container or jar.

Serve roast potatoes with flavoured salts presented in bowls on the side.