There’s nothing better than biting into a crunchy but fluffy potato, especially after spending hours making them. While cooking roasties may seem simple on paper, there’s a lot which could go wrong, resulting in a soggy potato.

There are many ways to cook them, from par-boiling and letting them cool to putting them straight into the oven, but an expert has shared how to get super crispy results. Sue Flowers, culinary expert at Neff, recommended choosing the right potato to begin with.

The expert said: “Opt for floury varieties like Maris Piper or King Edward, renowned for their fluffy interiors and crispy exteriors.

“Always start with the golden rule, which is boiling in cold water. This cooks everything evenly with less risk of splitting.

“Adding flavour to the water takes them to another level, both salt and herbs are great.

“Chop into even pieces, boil for about 10 minutes, then drain and let them steam dry.”

Once boiled, the expert recommended adding semolina to the potatoes.

Sue said: “Ensure that the potatoes are not cooled after parboiling and give them a rough up with a bit of semolina before going in the oven.

“Darker and heavier pans work wonders here and allow for a good toss during cooking.

Semolina can be purchased for as little as 60p for 500g from supermarkets such as Waitrose, Sainsbury’s and Asda.

You’ll need as little as 50g to cover an entire roasting dish of potatoes, meaning this hack could cost as little as 7p per dinner.

It’s important to preheat an oven tray with fat too for crispy results, so make sure the pan is hot with oil or lard before adding the potatoes in.

Make sure the oven tray with the oil is in the oven, heating up for around 10 minutes at 200C.

Roast them for around 45 to 50 minutes, turning occasionally until golden and crispy before enjoying them with your roast dinner.