Chef's 'ultimate' crispy roast potato recipe are perfect for Easter Sunday

Chef Poppy O'Toole, who is widely known as The Potato Queen, has revealed her secret to making the "ultimate" roast on her channel, leaving viewers drooling and wanting to make them for their Easter dinner.

Easter is a prime time for a family roast dinner, and often, the highlight of the meal is the potatoes. You know you've nailed it when they're perfectly crispy on the outside but fluffy on the inside. However, achieving this consistently can be a bit of a gamble. But Poppy has the .

To make the best roasties, Poppy suggests using Maris Piper potatoes, peeling them, and cutting them in half.

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Firstly, she advises cooking them "in cold water and bringing them up to a boil" in the pan with "plenty of salt". She humorously adds that the water "should be seasoned so it tastes like the sea".

She then instructs home cooks to "leave them to cook for around 10 to 15 minutes."

To check if they're ready, you should be able to insert your knife into them, but it should just slide back out.

The next step is to drain the potatoes of the water, transfer them into a colander, and then cover the colander with a "clean teatowel over the colander".

The trapped steam will "keep drying your potatoes out" and "the dryer the potato, the crispier they'll be", she explains.

Poppy recommends leaving the teatowel-covered potatoes for about "five to 10 minutes".

"When it comes to choosing an oil for your potatoes, it's completely up to you. I love using vegetable oil, and that's gonna go into the oven at 220 degrees Celsius," she explained, as she put the oil into a tray to heat.

She then got the hot oil out of the oven, which she described as "super super hot," and removed the teatowel from the potatoes, which were "starchy". She poured the potatoes "straight in" to the oil.

As soon as she put the potatoes in, they started to sizzle in the hot oil. Poppy advised you "give them a little turn so they all get completely coated".

Then, put them back in the oven at 220 degrees Celcius for 20 minutes.

She then took them out, turned them again, and advised that you turn the oven down to 200 and put them back in for 15 to 20 minutes to "get them golden all the way around".

When they're done, you'll have the most perfect roast potatoes that are "gorgeous, golden, crispy, fluffy" - just "everything you want in a roast potato".

Poppy then tried one and said they were "so hot, but so good," so they'd be perfect by the time you'd plated up the rest of your roast.