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Arguably the best part of any roast dinner, roast potatoes can be cooked in a variety of different ways. However, it's super easy to mess them up, and common mistakes can result in a soggy, flavourless roastie.

If you're after perfectly crisp roast potatoes, then you'll need to use one ingredient raved about by Mary Berry and Nigella Lawson-semolina. Semolina can be used to roast or fry potatoes, creating a delicious golden crust while maintaining a fluffy interior. It can be purchased for as little as £1 a bag from various supermarkets.

If you don't have semolina, you can use plain flour. It'll still result in great roast potatoes, but they won't be as crunchy.

As well as adding a delicious crispy exterior, semolina adds a subtle, nutty flavour that pairs perfectly with a roast dinner.

Mary Berry raves about semolina in her twice-roasted potato recipe.

Ingredients:

• 1.5kg old potatoes, peeled and cut into medium-sized cubes
• 40g semolina
• Four tablespoons of goose fat or vegetable oil
• Three thyme sprigs
• Salt

Preheat the oven, then put the potatoes in a saucepan of cold, salted water. Bring to the boil and boil for about five minutes, until starting to soften.

Drain in a colander until dry, then pop them back in the saucepan and shake to roughen up the edges.

Sprinkle in the semolina and shake again until coated. Mary said that the semolina will give the potatoes an "extra crunchy coating".

Preheat a large, shallow roasting tin in the oven until hot. Add the fat to the tin and heat for five minutes until smoking. Carefully add the potatoes, turn in the fat until coated and scatter over the thyme sprigs.

Return to the oven and roast for about 45 to 55 minutes, until golden brown and crisp, turning them halfway through.