How do you make crispy roast potatoes? Recipe expert says add 1 ingredient

When it comes to cooking potatoes, you can't go wrong with whipping up some tasty roasties. After all, they're filling, delicious and there's nothing quite like biting into a crunchy, salty potato with your dinner.

However, achieving the perfect roast potato can be a challenge for some, as it can be tough to ensure the inside is fluffy while the outside remains super crunchy. If it's something you struggle with, worry no more, as a recipe expert has shared the simple secret to achieving perfect roasties every time, and it may be a lot easier to take the dish to the next level than you thought.

Mimi Morley, Senior Recipe Developer at HelloFresh, says there are a few rules you need to follow. With thousands of followers on Instagram, Hellofresh is a brand you may want to listen to for advice, and there are many other roast potato hacks you can give a whirl too.

When asked how she enhances roast potatoes, Mimi said: "I like to elevate roast potatoes for non roasts by serving on a bed of soured cream and then load up the toppings - salsa verde drizzled over, some chopped herbs, crispy onions, some toasted flaked almonds and some sesame seeds... or whatever nuts I've got lying around (because roast potatoes can work for every meal type, not just roasts!)"

However, when it comes to making them crispy HelloFresh previously offered some great advice. Mimi said there's a simple way to achieve good results in the kitchen.

It's said you should start by peeling the potatoes and chopping them into 4cm chunks. Put them in a saucepan of water, and ensure they are totally submerged before covering with a lid or clingfilm. Leave them to stand overnight at room temperature.

When you're ready to cook them, pop the large saucepan of potatoes (keeping the water) on a high heat, along with a good pinch of salt and then bring them to the boil. Let them simmer until the edges have softened when you poke them with a knife - it should take around 10 minutes.

From here, it's advised you mix a little rosemary with some plain flour, as well as some salt and pepper. Drain them and leave them to stand for around two minutes to ensure all the water drains out.

Next you need to dry your saucepan and then pop the potatoes back in, while keeping them off the heat. Add the rosemary flour, cover with a lid and then shake them up to "fluff" the potatoes.

This will help to evenly distribute the flour. By completing this step, you'll also create more surface area on the potatoes so they go crispier in the oven. They can be set aside until you're ready to roast them.

It's said cooking the potatoes in hot oil will help ensure they go crispy - it should take around 10 minutes in the oven to warm up, and you need to use enough to cover the tray. Just be sure to be careful when handling the oil to make sure you don't burn.

You need to ensure the potatoes get coated with an even layer of oil to crisp them up. Roast them on a top shelf of your oven until they go golden and crispy.

It should take around an hour, or a little longer, and you should turn them half way through the cooking process. And, if you're wondering why you need to coat them in flour, it could just be the secret to success.

Coating the potatoes in a thin layer of flour, or something similar, can help form a thicker, crispier and golden-brown crust. This is because it helps to provide a greater surface area for browning and crunch.

Fluffing the potatoes after boiling is also an essential step. There are a few things you need to remember when taking on the humble roastie.