Electric turbo oven - good big one or small bench top is perfect. (small glass one on bench is easiest so you can watch. (I prefer an easy cook with a French glass bowl - magic machine).
Try a few different spuds - try and get old spuds, not new ones. (using this method a lot of varieties roast well - even if they don't normally). New are ok, but we are talking class here.
PEEL - definitely.
Cut into slices - about 15mm to 20mm thick.
Dab dry with paper towel
If you want to get serious - dip or rub in melted or softened duck fat - luvaduck from supermarket or ricebran oil will do if you don't do the duck.
Sprinkle with salt - this helps with the crisping as well as flavour. I like grinding rock salt over them - just make sure they get some.
Preheat oven on roast for 10 mins.
Roast for 30 mins - turn and do for another 30 mins.
Done.
Only other thing is if you use purple skinned spuds (cream flesh) - you will need to do for an extra 15 mins or the middle will be slimy - get em right and they are great, get em wrong and they are, hmmmm, hmmmm - forgettable.
