I’m pretty obsessive about my roast potatoes. I follow Mary Berry’s advice (to add semolina to the parboiled spuds for added crunch), never cook them in olive oil, and let my boiled ’taters cool in the fridge overnight (it really helps).

You’d think that would mean I’ve perfected the recipe, right? Well, after hearing from former royal chef Darren McGrady, I’m starting to wonder.

Speaking to HuffPost UK after working with SmoothSpins, the expert shared his thoughts on everything from the potato he thinks is best (not my beloved Kerr’s Pinks) to the best cooking temperature and even the perfect salt to season them with.

And if that wasn’t helpful enough, he added instructions for timing it for a........

© HuffPost