Struggling to perfect the crispiest roast potatoes? If so, there’s no need to worry as TV chef James Martin has come to save the day (or your next Sunday roast).

For those who need a hand when it comes to cooking trays of crunchy roast potatoes, the host of ITV Saturday Morning has shared his “best tips”.

Plus, the 52-year-old has revealed the three specific ingredients you need to try for the “ultimate” golden roasties.

It comes as the North Yorkshire star spoke to The Times about what he will be serving at his Hampshire country home on Christmas, including a “turkey crown cooked with bacon, a rib of beef, and a pork shoulder, alongside all the usual trimmings — and then some.”

Top Tips for an Easy Christmas Dinner

The publisher added: “There’ll be roasted parsnips with sherry, sprouts and chestnuts, carrots with star anise, spring greens with butter and pepper, a whole roast cauliflower plus cauliflower cheese, red cabbage, pigs in blankets and stuffing.”

Alongside his methods for making cheesy mashed potatoes and dauphinoise potatoes, James explained how he creates golden and crunchy parmesan roasties – fancy giving it a go?

How to make the ultimate crispy parmesan roasties – serves 8

Ingredients

  • 2kg King Edward potatoes, peeled
  • 100g beef dripping
  • 50ml olive oil
  • 50g butter
  • 100g parmesan, grated
  • Sea salt
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Method

James shared: “Preheat the oven to 180C fan/gas 6. Cut the larger potatoes in half, then pop them all into a pan of boiling salted water.

“Bring back to the boil and cook for 3–4 min. Drain and shake in the colander.”

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Next, James recommends trying these three ingredients: “Place a roasting tray in the oven with the beef dripping, oil and butter and when hot and sizzling, tip in the potatoes. Roast for 40–45 min.

“Remove from the oven, top with the parmesan and slightly crush the potatoes with the back of a spoon. Return to the oven for a further 10 min until crisp and golden.”

James Martin’s latest cookbook titled Cheese was released this winter and is available to buy now.