something so simple can change so so much! i use this technique for chips/wedges too. (i generally leave skin on my potatoes for extra ruffage)
you will need:
whatever amount of potatoes you are cooking according to how many people you are serving
salt, pepper
fry light.
preheat your oven to 200oC
meanwhile parboil the potatoes until fork tender.
drain and shuffle the colander so it ruffles up the edges.
put the potatoes onto a foil lined baking tray and leave until the surface of the potatoes are dry(important step)
spray generously with fry light and sprinkle with salt and pepper.
put in the oven, cook for 15 minutes. or until golden then turn the potatoes spray with frylight and cook until the other side is golden.
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