Roast potatoes are arguably one of the best parts of Christmas dinner if they're prepared just right.
No matter what other offerings you have on the table, there's not much that beats a perfectly done roastie - fluffy on the inside with a delicious crispy and flavoursome coating.
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.
