Roast potatoes are a crucial addition to a traditional Sunday dinner, so it's vital that they're cooked just right.
Thankfully, Tom 'Westy' Westerland, the head chef at The Grill – Crocker’s Henley, shared his "seven minute shuffle" technique with Daily Star so you can make restaurant-quality roasties like his at home.
Tom explains everything you need to know to up your roast potato game in just a few easy to follow steps - from the best potatoes to use, to the way you should be cutting them to guarantee that crispy edge.
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!
"We then cover them with cold water and a good handful of salt.
"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 seven minute shuffle)."
Finally, the chef added: "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!)."
Why not give it a go and see for yourself what a difference his tips make.
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