This is how you should be roasting potatoes

They’re the perfect addition to a Sunday dinner but according to some of the world’s top chefs there are a few things you’re likely doing wrong.

The perfect roast potato should be crunchy, light and fluffy – not pale and soft – and there are a few simple things you can do to make sure you get an amazing batch every time.

When it comes to parboiling your potatoes before chucking them in the oven, for example, a few minutes will not do.

According to top chef Heston Blumenthal, you need to be boiling your potatoes for 20 minutes before they've even made their way to the oven. He also says that adding the peelings to the water will enhance the flavour.

Apparently, the reason we should boil them first is so that they are soft enough to get a little scuffed in the process – because those peaks and scratches are what will go crispy.

You can add extra bumps by using your fork, just like the top of a cottage pie.

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There’s one more trick to get the perfect roast potatoes and it all comes down to the tray you use.

Don't go for glass or Pyrex, always use metal.

It’s better at conducting heat leading to a much crisper result.

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