Perfect Fluffy Roasties

While the turkey cooks, pop the large saucepan of potatoes (keeping the water) on high heat, with a generous pinch of salt and bring to the boil. Simmer until the edges have softened when you poke them with a knife, about 10 mins.

Mix the remaining chopped rosemary (leftover from the Turkey - see tab) with the plain flour (see ingredients for amount), and a large pinch of salt and pepper.

Drain the potatoes in a colander and leave for 2 mins so they drain completely.

Dry your large saucepan completely and return the potatoes to it, off the heat. Add the rosemary flour, cover with a lid and shake vigorously to 'fluff up' the potatoes and evenly distribute the flour. Tip: By doing this you create more surface area on the potatoes so they go crispier in the oven. Set the potatoes aside in their pan - we’ll roast them later.

Once the turkey is out of the oven, add a generous glug of vegetable or sunflower oil to another large baking tray. For best results, aim for 1cm of oil that completely covers the bottom of the tray (if you need to use the turkey tray, move the turkey, pigs in blankets and stuffing to a large plate or board). Pop the tray of oil into the oven - hot oil will ensure crispy potatoes. TIP: Use two baking trays if necessary so the potatoes will be in a single layer.