Roast potatoes will be 'crispy and fluffy' if you add 1 ingredient to roasting tray

There's nothing quite like tucking into delicious roast potatoes. When they're crispy, fluffy and packed with flavour - there can often be nothing better, however; it can be tricky to get the dish right. Getting them perfectly crunchy can be a tough task, and sometimes they can even go a little soggy. Luckily, you don't have to worry about potential woes any longer, as a chef has shared how to whip up amazing roasties - and it may just be a lot easier than you initially thought. The key centres around adding a vital ingredient to the roasting tray to make them super tasty.

, an exciting new potato brand from Branston that boasts hundreds of followers on , has recently shared some top tips exclusively with us. By following these rules, you should find your potatoes taste a lot better.

Chef Stuart at Nanna Tate has revealed exactly what you need to do to make delicious roasties, and it's not that difficult to pull off. The cook recently shared their expert advice with Brits.

The professional chef said: "Cut the potatoes into evenly sized chunks and simmer gently until tender but not soft. This helps the inside stay moist and fluffy during roasting.

"Preheat your oven and roasting tray. Add oil to the tray, letting it heat up for four to five minutes. Drain the potatoes and steam dry for a few minutes. Shake the pan to roughen up the edges for extra crispiness."

Chef Stuart added: "Carefully tip the fluffed-up potatoes into the hot oil and turn to coat them evenly. Ensure the oil stays sizzling to create a crispy layer. Season generously with salt for the best crunch.

"Turn the roasties regularly as they cook, aiming for golden and crunchy edges. Season with salt, pepper and any herbs or spices on the final turn before serving."

When it comes to making roast potatoes, people often tend to make the same mistakes. These simple errors can often trip people up and make them go wrong.

The worst things you can do include using stale potatoes, using too much oil and trying to fit too many potatoes in the tray. Some people also fail to roast their spuds for long enough.

Some also say a crucial step for crispy roast potatoes is parboiling them, followed by proper drying and seasoning. You should allow them to cool properly before moving on to the roasting stage.

When it comes to making roast potatoes, there are a few other tips and tricks you can use, according to experts. Some say it's best to opt for larger chunks of potatoes so that the sides are bigger.

By doing this, more potato will be in contact with your pan or tray, which means they will access more direct heat to crunch up. The perfect roast potato should be fluffy on the inside, but crunchy on the outside.

If you cut them too small then they'll be crunchy, but too hard. As well as this, when parboiling, you should only cook them until they're just tender.

Then you can toss them with oil, or something like beef drippings, to roughen up their surface and add flavour. You should roast them until they're crispy and delicious.

The boiling and roughing-up steps are the stages you need to get right. Perfect these skills, and you'll be well on your way to making fantastic roasties.