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Preheat the oven to 220°C (425°F) (200°C/400°F fan-forced) and preheat the roasting pan in the oven too. The pan must be big enough to fit the potatoes without overlapping them (see note 1).
Peel the potatoes and cut them into quarters. Cut large potatoes into eighths.
Place the potatoes in a large pot and cover them with water (ensure there isn’t too much water; the potatoes should be just submerged).
Place the pot over high heat. Once the water starts to boil rapidly, turn it down to a simmer and boil for 2 minutes (set a timer).
While the potatoes are cooking, add the olive oil to the preheated roasting pan in the oven (leave the pan in the oven so that the olive oil heats up).
Drain the potatoes in a colander and shake them around to rough up the edges. Add the 2 teaspoons of flour and stir to coat the potatoes as evenly as possible (the potatoes may break up a little, which is okay).
Add the potatoes to the roasting pan (the oil will be hot and will splatter, so be careful). Turn the potatoes, so they are evenly coated in the oil. Add the salt.
Place the pan in the oven and bake the potatoes for 15 minutes. Turn them over, then cook again for 15 minutes. Continue this process until your potatoes are perfectly crisp. It should take 45 minutes, depending on the strength of your oven.
Sprinkle the potatoes with extra salt and serve.