Roast potatoes will be crispy and delicious with simple five-minute step

We all know the desired roast potato texture - crisp and crunch on the outside and fluffy and soft inside.

However, this illusive crunch can be hard to pin down, especially among the other bustle and goings on of a Sunday roast. However, this five-minute trick will guarantee you have crisp potatoes on the outside and you can do it whilst you’re prepping other things.

Before you put your potatoes on the baking tray - make sure it's big enough – you need to ensure there’s enough space for all the potatoes to have their own bit of tray. If they’re sitting on top of each other, they won’t go crispy.

Use just enough oil to coat the bottom of the baking tray without flooding it - if you do the potatoes will be greasy not crunchy on the outside. Now here’s the key- heat the oil in the baking tray before adding the potatoes.

This means that the outside of the potatoes fry in the oil as soon as they hit the tray rather than them soaking up the oil.

Make sure to turn the potatoes halfway through roasting so they can crisp up all over - not just on the bottom. This will also stop them from burning on one side.

Lastly, add seasoning – potatoes don’t have lots of flavour so you need to really bring it out. You can start this when you par boil your potatoes before roasting them.

If you season the water with salt, this will lower the boiling point meaning they cook quicker, but it will also start to add some saltiness in.

Another way to change up your potatoes is to add Za’atar - which you can currently get for £1.80 from Ocado - for a slightly different flavour.

Originating in Palestine, the herb mix contains thyme, oregano, marjoram, basil thyme, toasted sesame seeds, sumac, cumin, coriander, cinnamon and salt.

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