Method

1. Peel the potatoes and cut into 5cm/2in pieces.

2. Place in a pan of salted water and bring to a boil.

3. Partially cook for 5 minutes.

4. Drain and dry off any extra water by shaking the pan over a low heat.

5. Replace the lid and shake pan once more to roughen potato edges.

6. Heat 3mm/1/8in depth of oil in a roasting tin at 200C/400F/Gas 6 until very hot.

7. Stir in the chilli powder, paprika, seasoning and the potatoes.

8. Return tin to the oven and roast the potatoes until crisp and golden (about 45 minutes) basting often with hot oil.

9. Drain and sprinkle with coriander and serve immediately.