There’s nothing better than a Sunday roast to enjoy at the end of the week. Especially when it comes to the roast potatoes. Thankfully one chef has shared his recipe for the perfect roasties.

Even better the dish only takes 20 minutes to boil and one hour to roast them in the oven.

Jack Stein, chef director at Rick Stein Restaurants, has shared the best way to get ‘delicious’ potatoes.

Meanwhile, don’t throw away the potato peelings as can use them in the recipe and even freeze them where they make a potato gratin for the future.

Stein has also shared how to store potatoes in a bid to make them last longer. The chef said: “To make potatoes last as long as possible, clamp them.

“This is an old technique where you insulate them with straw and soil. So, stick them in a bucket with soil on top outside in a dry area like a shed.

“You can also clamp other root vegetables like beetroot and carrots in the winter for an efficient and inexpensive way of storing.”

How to make delicious roast potatoes recipe:

Firstly, add the peel to the water as you boil them, as the skin carries so much flavour that shouldn’t be wasted.

Make sure the water is boiling before you add in. Then boil for 15-20 mins with plenty of salt and gently strain before adding to a pre-heated pan with vegetable oil.

Coat thoroughly in the oil and roast for about an hour, turning every 20 minutes to ensure a nice golden exterior.

Just before serving, drizzle with some duck fat and black pepper.

Doing this at the end can provide the taste without compromising on using vegetable oil, which burns at a higher heat for extra crunch.