Roast potatoes are what really make a roast special. The golden, crispy exterior paired with their soft, fluffy insides creates a combination that just hits every time. Whether you're serving them up with a classic Sunday roast, crisp salmon fillets, or adding them to a warm potato salad, are always a crowd-pleaser.

However, according to food and expert, Sarah Rossi, the founder of recipe and food plan website, and bestselling author of the What's for Dinner? recipe books, achieving roast potato perfection doesn't require fancy ingredients or complicated steps. Instead, the expert says that "when it comes to perfect roast potatoes, less is more".

The expert said that all you need to make roast potatoes 'perfect' are three simple and affordable ingredients: sunflower oil, onion granules, and sea salt. Rossi's go-to oil is sunflower oil as it's not too overpowering and works well at high heat.

She said to avoid olive oil as it doesn't perform well at very high temperatures. However, if you prefer a richer taste, you could try duck fat, goose fat, or beef dripping.

To round out the seasoning, onion granules bring a subtle but delicious flavour that elevates the potatoes without overwhelming their natural taste.

Lastly, a good sprinkle of sea salt is essential to bring out the full flavour of the potatoes.

First, peel and chop the potatoes into even-sized pieces. Place them in a pan of boiling water and simmer for around 10 minutes until they're just tender.

Once cooked, drain the potatoes well and leave them to dry and cool as this will help you achieve that crisp finish.

Next, put the potatoes in pan and add some sunflower oil, onion granules, and sea salt, and place a lid on the pan. Give it a good shake in order to coat the potatoes evenly.

Then, preheat your oven to 200°C and heat a roasting tray with sunflower oil until it's very hot. Carefully tip the potatoes into the hot oil and give them a quick toss to coat thoroughly.

Finally, roast the potatoes in the oven for about 1 hour and 15 minutes, turning occasionally, until they're beautifully golden and crispy all over.