Roast potatoesSuppliedThis recipe will make roast potatoes just the way I like them - with a crisp,glass-like crust and a fluffy interior. I like to add garlic,rosemary and thyme for flavour,but if you prefer your potatoes plain (kids in particular often rebel against unusual flavours in their roast potatoes),you can leave them out. It's important not to stint on the amount of oil you put in the roasting tray. The crispness on the outside of the potatoes comes from the fat that collects in cracks on their surface. So you need to provide plenty of fat so it can do just that. Some people dust potatoes with flour before they go in the roasting tray but I find this can lead to a chewier crust. That's why the potatoes are rinsed of any surface starch before they are boiled.