Prep the Potatoes: Add your potatoes, bicarbonate of soda, and a big pinch of salt to a pot. Fill it with cold water and place it on the stove.

Boil: Cook the potatoes until they’re tender but not too soft. Be careful not to overcook them—you don’t want them falling apart in the next step!

Drain and Fluff: Once cooked, drain the potatoes and shake them up in the pot to rough up the edges. This will create that fluffy exterior we all crave.

Roast: Smother your potatoes in olive oil and more salt, then pop them into a hot oven at 220°C (430°F). Roast until golden brown, tossing them halfway through for even browning. Mine took about 35 minutes.