Easter roast potatoes are serious business when, depending on who you ask, they're the best part of the meal.
You might be feeling the pressure of being tasked to make the best spuds for Easter lunch or dinner.
Nobody wants soggy roast potatoes when they could be crispy, crunchy, and fluffy perfection all in one bite.
But have no fear, following our advice for the perfect roasties will help get you there.
Here offering expert advice - plus revealing the one mistake to avoid - is Jeff Baker, Executive Development Chef at Farmison & Co .
He said: "When it comes to choosing which potatoes to roast, I always recommend King Edwards or Maris Piper potatoes.
"They're the best potatoes for the job and, when cooked properly, leave you with gorgeous crispy-edged spuds with fluffy middles."
"Though we all love a crispy roast potato, it can be really easy to mess them up."
The chef warned not to cover them in too much oil or they won't cook properly.
He added: "If you drown them in too much oil, they'll burn on the outside and be undercooked on the inside.
"In order to avoid such a disaster, it's important to fluff up your potatoes before roasting them - my preferred method is steaming.”
"If you're unsure on how long to cook your spuds for, I would recommend at least 30 minutes at 200 degrees whilst checking them every now and again.
"Give them a shake every now and then to increase the crispiness.
"If you are still unsure after 40 minutes, take a potato out and give it a try. Not only can you check whether they are ready but you get first dibs on the crispiest roasties!"
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