Place the washed potatoes in a pot of very well salted water over a medium high heat. Allow them to boil until they’re completely cooked through – a knife should slide through them easily. Once cooked, drain the potatoes and allow them to steam dry.
Preheat the oven to 200C or 400F. Take a rimmed baking tray and pour enough oil into it to thinly coat the bottom.
Once the oven is ready, place the oil in for around 10 minutes to preheat. This will create shatteringly crisp potato bottoms.
Slice the Kipflers on a hard angle so that as much potato flesh as possible comes into contact with the oven tray.
When the oil is ready, work quickly to arrange the potatoes on the tray, leaving space between them to help them crisp. Use a pastry brush to quickly baste the tops of the potatoes in the hot oil. This will help prevent leathery potatoes.
Place the tray back in the oven for 20 minutes. Flipping the potatoes, the bottoms should be lovely and golden. Allow to cook for another 15-20 minutes, or until both sides of the potato are golden. If you've got the time for it, I recommend flipping them every 10-15 minutes so as to baste each side in the hot oil. This minimises the chance the skins will become dry and leathery.
Remove the tray from the oven and place the potatoes on a piece of kitchen towel to absorb the excess oil. While they’re still very hot, salt the potatoes with fine salt. Serve immediately – a roasted potato waits for no-one.