Roasted potato

Parboil peeled or scrubbed chunks for about 8–10 minutes, then drain and shake them in the pan to rough up the edges. Roast in a preheated tray with hot oil at 200 °C fan (220 °C conventional) for 45–60 minutes, turning once.

Floury varieties such as Maris Piper or King Edward develop fluffy centres and crisp edges. Cut them into similarly sized chunks so they cook evenly.

Yes. Spread them out in a single layer on a preheated tray and cook straight from frozen, following the packet’s time and temperature; turning them halfway helps them brown evenly.

Cool them promptly, refrigerate in a covered container and eat within 2 days. Reheat in a hot oven or air fryer until piping hot; a microwave warms them but will soften the crisp edges.

They are a classic accompaniment to roast meat, vegetables and gravy, and go well with rosemary, garlic or thyme. Leftovers can be chopped into a breakfast hash with onions and eggs.

Roasted potatoes have more energy per 100 g: 127 kcal, compared with 93 kcal in baked potato. The difference often comes from oil used for roasting.

A 200 g serving provides 4.4 g of protein. Roasted potatoes are usually served alongside foods such as beans, eggs, fish or meat rather than as a main protein source.

Yes; scrub them well, dry them thoroughly and cut away any green or badly damaged areas. The skin crisps in the oven and saves peeling.