This is an embarrassing question to ask, but how do you get the best roast potatoes? I can never get them quite right – they usually end up burned on the outside, yet still raw inside.

Any help would be very appreciated!

Judy, Limerick.

I learned how to make the best roast potatoes from my grandmother – the ones that are crispy crunchy on the outside and soft on the inside. The trick is to parboil the potatoes, then drain them and shake them in the saucepan before roasting. Preheat the oven to 220ºC. Gas mark 7.

Drop the peeled spuds into boiling salted water and cook for 10 minutes. Drain off as I said, shaking the potatoes around the dry saucepan with the lid on roughens the surface of the potatoes and makes them crispier.

Heat a few tablespoons of olive oil (or duck, goose or beef fat) in a roasting tray on the hob and toss in the potatoes, making sure they are well coated. Sprinkle with some salt and place in the hot oven for 35-55 minutes, basting every now and then and turning them over after 20 minutes or so.