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There’s a reason roast potatoes are such a beloved part of a Sunday dinner – they combine crispy texture, rich flavour and comfort in every bite. Potatoes are also crispy on the outside and fluffy on the inside, which is a huge part of their appeal.

Roast potatoes are brilliant at soaking up the flavours of the other parts of a good Sunday roast. Whether it is the gravy, oil or herbs that they are cooked in. Even better, roast potatoes pretty much go with everything and can be served alongside roast beef, chicken, lamb, sausages, or vegetables; roast potatoes have a way of making a meal feel complete.

One recipe shares how to make the perfect, golden roast potatoes, and it comes from award-winning Fairfields Farm, which grows its own potatoes on its family-run farm in Essex.

Even better, the recipe is adaptable to the number of people you are cooking for, and all you need to do is follow seven steps.

However, for part of the recipe, cooks must follow a specific step to ensure they get the fluffiest potatoes.

Preheat the oven to 200°C. In the oven, place a roasting tin large enough that all your potatoes will touch the base.

Peel and cut your white potatoes in half if they are small, in quarters or sixths if they are large. For most of the potatoes, you will probably need to quarter them.

Put a cold pan of water on your hob, with a liberal sprinkle of salt. Add the potatoes and put the heat on its highest setting. At this stage, add your oil to the hot roasting tin.

Wait until the water boils, and then turn down the heat for the potatoes to simmer for another minute.

Drain your potatoes, sprinkle with the flour and give them a good shake. This is the bit you absolutely must do. You want to see the edges of the potatoes fluffed up so they absorb the oil.

Carefully add the potatoes to the hot oil and sprinkle with dried rosemary. Roast them for 15 minutes, then turn and roast for another 15 minutes. Turn again, and this time sprinkle with fresh rosemary before popping them back in for another 15 minutes. If they look good after this, they’re done!

Serve with sea salt and the rest of your dinner.