The Most Perfect Roast Potatoes

Preheat the oven to 200°C (400°F).

Pour the hot water into a large saucepan and add the bicarbonate of soda, bay leaf and salt. Drop in the potato chunks and bring to the boil over a medium–high heat, then cook for 10 minutes, or until a knife can pierce a piece of potato but won’t quite go all the way through.

Drain the potatoes and tip back into the pan. Drizzle generously with oil, season with salt and pepper and gently toss to coat. Spread out the potatoes in a single layer on a baking tray and roast untouched for 20 minutes. Remove from the oven and give the potatoes a toss, then roast for a further 30 minutes, or until golden and crispy, turning the potatoes every 10 minutes.

Just before you are ready to serve, heat oil in a small frying pan over a medium heat. Add the garlic and rosemary and cook for 1 minute, or until the garlic is slightly golden. Pour this mixture over the roast potatoes and toss to coat. Finish with a good pinch of salt and serve.