1. Pick the best potato to roast

When it comes to the perfect roasting potato, not all are created equal. To get a crispy outside and creamy middle you’ll need a floury potato. In Australia, the best varieties are Dutch Cream, Desiree, Coliban or Sebago. Start with any of these and you’re well on the way to the perfect roast potato.

2. Par boil potatoes

To ensure your potatoes are cooked through and creamy on the inside, par boil them to get them off to a good start. Simply place your peeled and cut potatoes in a saucepan of cold, salted water. Bring to the boil, and cook for roughly 15 minutes. Remember, you want to partially cook them, not have them falling apart. Drain the potatoes well and give them a shake to fluff up the outsides a little, which will result in lots of little crunchy bits. Alternatively, use a fork to rough up the back of the potatoes.

3. Choose the best oil for roast potatoes

You need to give your potatoes a good coating of oil to make sure they crisp up in the oven. The very best, and one of the healthiest for you, is goose fat. This decadent oil will add an incredible crunch to your spuds. Failing that, extra virgin olive oil will also result in a great tasting, crispy end result.

4. Pre heat your oil

Add the oil to a large roasting pan and place in a preheated 200C oven for five minutes, or until hot. Being very careful, add your potatoes to the hot oil, turning to ensure they are completely coated.

5. Let them roast

How long to roast potatoes? Initially leave them, undisturbed, for 30 minutes. Then turn them and continue roasting for another 30 minutes or until they’re golden and crispy. Season with plenty of sea salt and serve immediately.