Crunchy Rosemary Roast Spuds

1. Half-fill a large pan with water. Add a large pinch of salt. Cover and put on a high heat to come to the boil. Preheat your oven to 200°C/Fan 180°C/Gas 6.

2. Scrub and peel the potatoes. Chop them into roughly equal-sized chunks, around 3-4cm across. Pop them in a large colander and rinse them under cold water to get rid of some of the starch. When the water in the pan is boiling, add the potatoes. Bring back to a gentle simmer, and then simmer for 4 mins.

3. Drain the potatoes, then tip them back into the pan. Gently shake the potatoes in the pan to rough up the edges (this will help them crisp up in the oven). Lay a couple of clean tea towels out on your kitchen surface and tip the potatoes out onto them. Spread the potatoes out and let them steam-dry for 10 mins.

4. Meanwhile, add 4 tbsp rapeseed oil to a large roasting tin or 2 medium tins. Put them in the oven to heat for 10 mins.

5. Take the roasting tin out of the oven. Add the spuds to the tin and season with a pinch of salt. Turn them a few times to coat in the hot oil. Make sure the potatoes aren't too crowded in the tin – it's better to use two tins and give the spuds room to roast, rather than cramming them in so they end up steaming. Roast for 45 mins, turning them after 20 mins, till they’re golden brown. If you can, briefly open the oven door every 10-15 mins to let out any steam.

6. While the potatoes roast, roighly chop the leaves for 2-3 rosemary sprigs. After 45 mins, remove the tin from the oven and scatter over the rosemary. Turn the potatoes a few times and return to the oven for 5-10 mins till golden brown and crisp. Transfer to a dish and serve.

7. Love Your Leftovers
Leftover roast potatoes will keep for up to 3 days in the fridge in a sealed tub. You can use them to make a frittata. Finely slice them, then tip into a frying pan with 1 finely sliced onion and a splash of oil, and fry, stirring, till golden brown. Pour over enough beaten egg to cover, then fry for 1-2 mins to set the base. Transfer to a hot grill and cook till the top is set. Serve in wedges.

8. Low Waste, No Waste
Your potato peelings don’t just make good compost, they also make great Root Veg Peel Crisps. You’ll find the recipe on abelandcole.co.uk/recipes. Enjoy them as a crunchy snack with a glass of sherry on Christmas Eve.