Peel the potatoes and chop them in half. Put them in a saucepan and cover with boiling water. Bring back to the boil and simmer for 10 minutes.
Meanwhile preheat the oven to gas mark 7 or 200 degrees. Take a roasting pan and cover the bottom with a thick layer of sunflower oil. Put in the oven to warm up.
Once the potatoes are cooked drain. Toss them in the colander or gently rub them over with a fork to texture the outsides.
Take the hot oil out of the oven and carefully pour the potatoes into it. Use a spoon to cover them all in oil. Add 1 clove of garlic per person (peeled but not chopped) to flavour the oil and give the potatoes some flavour.
Cook for 1 hour (or longer if you like them really crispy). Every 15 minutes remove the pan from the oven and turn the potatoes over in the oil to make sure they get crispy all over.
Once they are cooked remove from the pan and lightly salt.
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