Chef Raymond Blanc shares the secret to perfect roast potatoes every time

Most of us have tried to nail down our perfect roast potato recipe.

And while you might have a tried and tested method, sometimes they just don't turn out as good as they could be.

The perfect roasties should be crispy on the outside and fluffy on the inside, and make the perfect accompaniment to a Sunday lunch.

When they're not as good as they can be, it can be very disappointing.

And as we head into the winter months with Christmas just around the corner, we all want to make sure that our roastie game is on point.

Luckily, Chef Raymond Blanc has issued his top tips on how home cooks can get it right - and it's clear that he is an expert in this field.

Here are his essential tips for ensuring your roast potatoes turn out perfectly, and an extra suggestion on what to do with your peelings.

At his restaurant Belmond Le Manoir aux Quat'Saisons, near Oxford, the French chef says they do it "the British way."

He told Mirror.co.uk: "The first thing is choosing the correct potato.

"I think the Maris Piper is an excellent potato and King Edwards can be used for everything including boiling, roasting and poaching.

"The Lincolnshire potato is absolutely amazing too - it's a big rich potato with yellow flesh that is not too starchy.

"So choose your potato well - get to know them."

After that, you need to think about what kind of fat you're going to cook the taters in.

Raymond said: "The very best oil to cook your roasties in is goose fat.

"It has the most extraordinary flavour. If you're vegan, you could consider sunflower oil.

"Goose fat is an excellent fat because it tastes delicious and it really adds something to the potatoes and is a monounsaturated fat.

"So in terms of health, it's a good fat. Maybe not as good as olive oil but I wouldn't want to use it at 170 degrees.

"At that temperature, you would lose all the benefits and it would be acrid."

Slice your potatoes into quarters because you want to maximise "the crispy part and the melting part."

The chef adds: "That is the height of total bliss.

"You want them to be about 3 or 4cm and make sure your potato is peeled.

"You can keep the peel and deep fry them for an aperitif.

"They can be served with spices such as cumin, chilli or fennel seeds.

"They are really lovely to offer to your guests and I often use them as a garnish with sunflower seeds.

"It is a lovely bit of texture."

Once you've parboiled your potatoes for 6-7 minutes, let them steam for a few minutes and give them a big shake.

Raymond said: "Then make sure you heat your oil and in one single layer, you add your potatoes very gentle.

"You should preheat the oven at 200 degrees and cook them for 30-40 minutes.

"Make you season them with good British salt and black pepper.

"Occasionally stir them in the oven and remember you can keep them warm in the oven for at least one hour.

"They will have a gorgeous crunchy crust and a soft heart."

Raymond, 70, has often championed British produce in his recipes and admits he is extremely passionate about it.

And he has spoken about his love for homegrown fruit as he works with British Apples and Pears.

He said: "I'm very proud to work with them. You might ask why since I'm a French chef.

"For me, seasonality is about being close to home, if it's close to home it has better taste, texture, flavours.

"If your farmer is local, your fisherman, your grower, they are keeping their craft.

"You help your village to keep its post office, their pub.

"You don't have to eat food from millions of miles away that has been grown intensely with countless layers of spray, pesticide, germicide and herbicide."

This year alone, British growers are expected to hand-pick 1.6 billion apples and pears this year, the equivalent of 183,000 tonnes.

And the celebrity chef says Britain produces the best-tasting apples in the world due to the countries unique maritime climate.

Le Manoir, which has two Michelin stars, is now seen as one of the best hotel restaurants in the country and has an orchard of 2,500 apple trees.

Now Raymond is urging people to take advantage of Britain's apple season while the shops are laden with homegrown varieties - including British Bramley cooking apples.

He said: "I want to promote them because it makes sense.

"We have some of the very best apples in the world thanks to our maritime climate."

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