Roast potatoes are arguably one of the best parts of Christmas dinner but so many of us end up with mush in the oven tray and no crisp.
A perfectly done roastie - fluffy on the inside with a delicious crispy and flavoursome coating - can be the star of the dinner on Christmas day but it takes a little bit of fine tuning.
If you're preparing the spuds from scratch this year, you may be wondering how to get the texture just right. But according to a top chef, there's one big mistake that many of us make year after year that apparently stops them from developing that all-important crispy coating.
