No Sunday roast is truly complete without the golden, crispy delight of perfectly roast potatoes. Thankfully, Michelin-starred culinary star Tom Kerridge has shared his secret for crafting the "best ever roast potatoes", assuring foodies that it's a breeze to whip up.

His unique method involves a potato batter made from slightly overdone spuds, a trick that makes roasties "crispier and fluffier". Tom's method calls for just two staple ingredients likely already nestled in your pantry - and one of them is potatoes. Although the potatoes need an hour in the oven, you'll only spend 15 minutes on prep to get perfect results.

This recipe dishes out enough for six, making it ideal for big family gatherings or if you're planning on savoury leftovers for the morrow.

Eight hefty Maris Piper potatoes, peeled and chopped

Goose fat or vegetable oil for the roasting tin

Start by tipping the potatoes into a large pan of salted water and simmer for 10 minutes or until just tender. Drain the potatoes in a colander, reserving a little of the cooking water, and leave to cool.

Now is the time for the "trick" for the "best ever" roast potatoes. Choose the two chunks of potatoes that are the most cooked and ready for mashing and push these through a potato ricer, then add a little of the cooking water to make a thick potato batter.

Roll the cooled potatoes through the batter, then put on a tray lined with baking parchment and chill overnight.

The next day, heat the oven to 200C/180C Fan/Gas Mark 6. Take a large roasting tin and add a good splash of goose fat or vegetable oil.

Place in the oven and heat for a few minutes, then carefully add the potatoes to the hot fat and turn to coat. Lightly season with salt and roast, without turning, for 40 minutes.

Carefully turn over the potatoes and increase the heat to 220C/200C Fan/Gas Mark 8 and continue to roast for a further 20 minutes, turning again once, until "beautifully crisp and golden all over".

The "best cooking oil" for this will vary depending on what you're after. If it's the "best crunch" you crave, coconut oil is your go-to as it "helps the roasties brown quicker".

However, cooking with goose fat ultimately yields "the best flavour". Furthermore, it's absorbed more slowly, allowing you to achieve the desired taste with only a small amount.