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But it turns out we may have been cooking them wrong this whole time.
According to award-winning chef Heston Blumenthal, you need to parboil your potatoes for at least 20 minutes before even considering popping them in the oven.
He also advises throwing the peels into the boiling water too for guaranteed flavour.
The reason behind parboiling the potatoes first is to allow them to soften. This in turn enables them to become more malleable and it is those peaks and troughs which will go nice and crispy in the oven.
And for those who can’t resist a fluffy golden spud, scoring the potatoes before adding them to boil will increase the chances of deliciousness.
Bring on Sunday lunch.
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