Georgia’s recipe for the perfect roast potatoes

Boil your Maris Pipers for 15 minutes in boiling water. Add salt and a teaspoon of bicarbonate of soda

The trick to the crispiest roast potatoes is to sieve them then leave them in the colander for at least half an hour, you want to let all the moisture and water come out. I leave them usually for an hour.

Then really hot rapeseed oil, I don’t use goose fat or anything like that. Add your potatoes. If they’re not cooked in 45 minutes then just leave them for longer. I cook my roast potatoes for an hour and a half to two hours.

Final thing, add roasting herbs at the end. That way they cook in the residual heat of the oil but they won’t go brown and they’ll still be fragrant.

There you go!