Peel 1 kg of potatoes and cut them into evenly sized pieces.

Rinse the cut potatoes thoroughly under cold water to remove surface starch.

Place the potatoes in a large saucepan and cover them with cold water.

Bring the water to a boil and cook the potatoes for 10 minutes from the moment the water boils.

Drain the parboiled potatoes and let them steam-dry for a few minutes.

Preheat the oven to 200°C / 400°F.

Pour 3 tablespoons of olive oil into the roasting dish and heat the dish in the oven while it preheats.

Return the drained potatoes to the large saucepan and shake the pan vigorously to roughen their edges.

Carefully transfer the potatoes to the hot oiled roasting dish in a single layer.

Turn the potatoes in the hot oil until each piece is lightly coated.

Roast the potatoes for 30 minutes, until lightly golden and cooked on one side.

Stir and turn all the potatoes so a new side touches the hot roasting dish.

Roast for a further 40 to 45 minutes, until the potatoes are deeply golden and crisp.

Grate 1 garlic clove and zest 1 lemon into a small bowl with the chopped parsley.

Toss the hot roasted potatoes with the parsley, garlic, and lemon zest mixture directly in the roasting dish.

Finish with a pinch of fleur de sel and serve immediately while crisp.