Roast potato

Parboil peeled, evenly sized potatoes for 8–10 minutes, then drain and shake them in the pan to rough up the edges. Toss with hot oil or dripping and roast in a preheated tray at 200–220 °C for 45–60 minutes, turning once.

Yes: parboiling gives the centres a fluffy texture while the roughed-up edges crisp in the oven. Start timing once the water is boiling; small chunks usually need about 8 minutes.

Yes. Scrub them well, cut away any green or damaged parts, and leave the skin on for a more rustic result; waxy potatoes hold their shape, while floury ones develop crispier edges.

Cool them promptly, refrigerate in a covered container and eat within 3–4 days. Reheat in a hot oven or air fryer until steaming hot throughout; microwaving warms them but softens the crisp edges.

They are a classic with roast beef, lamb, chicken or nut roast, alongside gravy and vegetables such as carrots, parsnips or Brussels sprouts. Add rosemary, thyme or garlic to the roasting tray for extra flavour.

A typical roast-potato portion of 150 g provides 308 kcal and 12 g of fibre. Roasting can concentrate the food as water evaporates, so portions prepared in different ways are not always directly comparable.

Yes. They provide 7.9 g of fibre per 100 g, and keeping the skin on adds texture as well as fibre.