Some might say

it matters which potato you use for the perfect roastie. Maybe but any old spud will work fine. I used a whole 20p worth of white potatoes from Aldi for this lot.

The trick is to keep the potatoes to a good size and parboil them until just slightly soft before roughing up the edges by shaking them in a lidded saucepan and freezing (as flat as possible and no touching)

Don’t try to freeze them raw, the texture changes and you will not get a crispy edge. You just won’t. I am not sure what freezing actually does to the starch in the potato (too much science) but I do know that they taste nicer and get crispier.

On the day you want to cook them

pop the frozen potatoes onto a tray and add a bulbs worth of garlic cloves. This is optional but I adore garlic and so that’s what I do. Season with lots of salt and pepper and either spray with oil for a low fat Slimming World friendly dish or if you are not watching your weight use goose fat in the pan and add the potatoes and garlic once hot!

I cook my roast potatoes for 1 hour (the beauty of parboiling) and serve while they are piping hot with lots of gravy!