WHAT could be more perfect with turkey than these ‘best-ever’ roast potatoes? Just make sure you save some for the guests.

Ingredients: 3kg Maris Piper potatoes, sunflower oil, sea salt.

To make: Peel the potatoes and leave whole, halved or quartered.

Place the potatoes in a large pan of cold, salted water.

Bring the water to the boil and simmer gently for about 15 minutes, until the potatoes are cooked all the way through but not on the brink of collapse.

Gently drain in a colander, but do not shake or ruffle them up - just leave them to drain and cool.

Once there is no more steam coming off them, place on a tray in a single layer and put them in the fridge, uncovered, until ready to roast.

Heat oven to 200C/180C fan/Gas mark 6 (or put them in when you turn it up for the turkey).

Pour oil into a deep roasting tin to give an even layer of about 0.5cm.

Place the tin in the oven for five minutes to heat the oil, then take out again.

One at a time and working methodically (starting at one corner of the roasting tin and lining them up as you go) place each potato in the oil and use a spoon to turn it so it's completely coated.

Don't worry about the oil cooling down too much. Once all the potatoes are in the tin in a single layer, not touching, place the tin in the oven and cook for 40 minutes, undisturbed.

Remove from the oven and - again, meticulously - turn each potato.

Return to the oven for 20 minutes, then repeat the potato-turning process again.

If, at this stage, your other side dishes allow you to, turn the oven up to 220C/200C fan/Gas mark 7 and give the potatoes a final 20 minutes.

By now, you should have potatoes that are everything a roast potato should be: deep, golden and crunchy on the outside, with an extra-fluffy middle - just sprinkle with a little sea salt to serve.