The best part of any roast dinner (Christmas lunch included) is the crispy roast potatoes and we would never, ever, try and tell you that you can’t indulge with a couple of these crispy spuds on December 25th. But, what you don’t need to do is lather them in goose fat just because it’s Christmas and you want to ensure that they are crispy enough to impress the mother in law. We’ve got two words for you – olive oil.

To make the perfect roast potatoes without ruining your waistline, pick your potato brand well – Maris Piper, King Edward and Rooster potatoes are all trusty choices. Next bring a pan of water to the boil whilst you peel and chop your potatoes to that perfect two inch(ish) roastie size.

Once the water has come to the boil (and only once it has come to the boil) pop your potatoes in and keep them bubbling for around 15 minutes, until they’d almost be ready for mashing. At the same time place a baking tray with a generous coating of olive oil covering it’s base, in a preheated oven at 220 degrees celsius.

Use a colander to drain the potatoes from the water and then give the colander a good shake so that the potatoes get nice and fluffed up around the edges. They are then ready to be poured onto the heated baking tray. Roll each potato in turn around in the oil, so that no side is left unlubricated. Shove them in the oven and leave them for twenty minutes, give them a turn, and then leave them for another twenty to thirty minutes to crisp up. Follow this to the key and you’ll be guaranteed super crispy spuds without the added goose fat calories.

And don’t be thinking you need six roast potatoes either. We know it’s Christmas, but even Santa doesn’t need that many. Three will do.