A beloved chef has shared his secret to , saying that adding one unusual ingredient can be a game-changer. recommends using , which is usually found in puddings and on sale in just about every supermarket.

He says that good technique is also essential, claiming that it comes down to three steps: "Shaking up the edges, coating in semolina and getting the fat really hot first all help ensure crispy, golden outsides while the middles remain fluffy." Ramsay says good seasoning is essential for the best flavours in roast potatoes, so it's worth swapping ordinary salt and pepper for sea salt and freshly ground peppercorns.

Those who prefer more punchy flavours can swap traditional seasonings for the chef's favourite spicy combination - half a teaspoon of turmeric and a pinch of chilli flakes sprinkled onto the spuds before roasting.

Once the ingredients have been decided, preheat the oven to 200C/Fan 180C/Gas Six. Peel the potatoes, chop them into large chunks and place them in a large saucepan of cold salted water, then bring it to a boil and leave to simmer for six minutes.

Meanwhile, add the goose fat (or oil) to a large roasting tray and place it in the oven to heat up. Drain the potatoes and give them a gentle shake to fluff up the edges before sprinkling over the semolina. Shake the spuds again to coat evenly, then leave to steam dry for just five minutes.

Leave the garlic cloves whole but crush lightly with the back of your hand, then carefully add the potatoes to the hot oil tray along with the garlic and rosemary.

Toss to coat in the fat and spread out in a single layer so they cook evenly. Roast for 40-45 minutes, turning every 15 minutes, until crisp and golden brown. Season once more with salt and pepper before serving.

You could even cook them in the air fryer, says Marc Williams, the cookery school director at five-star hotel The Grand in York. The chef said: "They are fantastic for roast potatoes and cut down cooking times drastically.

"The air fryers with two sections are great for cooking at different temperatures. Try honey-glazed parsnips on one side at 180C and roast potatoes on the other at 200C."