Everyone likes a crispy roast potato and a fluffy inside, but they can be hard to master.

However, with Christmas just around the corner, I wanted to find the perfect recipe for the big day.

I tested out a few different ones, which used different oils and different seasonings, and this one is definitely the best.

I made it up as I went along but there is a similar one on BBC Good Food which also uses the same three ingredients for the best roast potatoes.

It’s very important to follow each step as skipping some can affect the finished result.

Ingredients to serve six:

One and a quarter kg potatoes

Two tablespoons of flour

Four tablespoons of sunflower oil

Method:

Heat the oven to 220C or 200C Fan and bring a large saucepan of water to a boil, and then add the potatoes.

Make sure the potatoes are halved or quartered, depending on preference and boil for around five to six minutes.

When soft, drain the potatoes well and then shake them in a colander, or back in the pan, to rough up the edges a little.

This step really helps to crisp up the potatoes when they’re in the oven, but make sure not to rough them up too much.

Place the saucepan to one side and allow the potatoes to cool, this also helps to achieve crispy potatoes.

Put your chosen roasting dish in the oven with the sunflower oil in to heat until it is piping hot, carefully transferring this from the oven to the kitchen side.

Place the potatoes in the oven and then turn them over so they are fully coated in the oil, and then coat them in the flour.

Place in the oven for 30 minutes before bringing them out and turning them over to ensure even cooking.

I roasted mine for around one hour, but this will depend on how big the potatoes have been cut. They were absolutely delicious, perfectly crunchy and the perfect side dish.

A small bag of flour can be picked up for as little as 40p and you only need a small amount so a little goes a long way.