'I tried the crispy roast potato tip that chefs swear by and was blown away'

Most of us dream of a pile of crispy roast potatoes on their Christmas dinner, but it isn't always that easy to achieve when you're the home cook tackling the making of an entire family feast. However, a host of top chefs have given their tips and tricks to getting the perfect roastie every time.

Some of the tips might sound a little random, while others are simple methods not everyone would think are necessary to achieving the perfect roastie. But all are fairly simple methods to give a go at home over the festive season.

So, we decided to tackle the roastie hacks and see how they turned out ready for Christmas Day dinner.

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Most chefs recommend par-boiling your potatoes after they've been scrubbed and peeled. And in terms of the best potato - many say Maris Piper is king, so that's what we used.

After you've had them on the boil for around 6 to 10 minutes you will need to drain them and rattle them around a bit to "roughen the edges".

But here's the part where you may need to change your technique. For top chefs say you need to then LEAVE your potatoes to go completely cold before putting them into your hot, sizzling fat of choice in the oven.

Some chefs say to rest the par-boiled potatoes on a metal rack, with celebrity chef Tom Kerridge saying he leaves them to "steam dry" on a rack before putting them into hot goose fat. Meanwhile others say you should really be putting your potatoes into a fridge to completely cool off before they go into the oven.

Joe White, head chef at the acclaimed 10 Tib Lane in Manchester says: "For the perfect roasties