Roast potatoes are one of the best parts of a traditional Sunday dinner.
Alongside juicy meat, thick gravy and a Yorkshire pud or two, the crispy delights are crucial to a proper roast.
However, that doesn’t mean they’re always easy to get right.
If you’ve accidentally ended up with undercooked or greasy spuds, or rely on Aunt Bessie’s, then this recipe could help you out.
Especially, as many of us are set to make our first Christmas dinner this year due to restrictions.
And, we all want to cook the perfect Xmas lunch!
What's your favourite cooking trick? Let us know in the comments below...
Tom "Westy" Westerland, head chef at The Grill – Crocker’s Henley, shared his “seven minute shuffle” technique with Daily Star Online.
He said: “This is my trick for our roasties. I call it the seven minute shuffle.
“The first important factor is choosing the potato – you need a dirty potato like a Maris Piper or a King Edward.
“Dirty potatoes have a lower sugar content in so they crisp up better without burning.”
The chef continued: “We peel them and cut them into what I call ‘roast potato shape’ –this is basically as many edges as possible.
“It's the trick to maximising your crispy edges!”
Tom added: “We then cover them with cold water and a good handful of salt."
Here at Daily Star Online we also like to sprinkle them with an OXO cube and rosemary!
He explained: “Bring them to the boil and then rapidly boil them for seven minutes.
“Drain them off, ruffle them in the colander with some rock salt. (This is the 7 minute shuffle).”
Finally, the chef commented: “We then preheat an oven tray with beef fat at 200 degrees Celsius and plunge the potatoes into it.
“Roast them at a high heat until golden and crispy.
“Finish with some smoked rock salt (everything's better with some smoke!).”
We can’t wait to give this recipe a try – maybe it will make the Christmas Day cut!