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    As a Brit, nothing quite beats a Sunday roast.

    It's the perfect time to sit with the family and enjoy a delicious meal that'll leave you feeling stuffed.

    Now if you like a delicious roast potato, a chef revealed a secret for making them "super crispy" every time.

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    Poppy O'Toole, known as "Potato Queen", revealed to the Mirror about her cooking secrets.

    She partnered with Sainsbury's to transform the Sunday lunch for summer.

    The culinary mastermind claimed the secret to making the best roasties is to use a tea towel to steam dry them.

    She said: "This is one of the biggest tips I can give.

    "So once you've drained them, you put a tea towel over them in the colander and let the steam just dry them out.

    "That's going to help them get super crispy.

    "You'll already want to have fat in the oven getting hot so that when you add the potatoes, you're almost initially just frying them in that hot oil.

    "Then halfway through the cooking process in the oven, I like to add in a little bit of vegetable or chicken stock, some semolina, lemon juice and lemon zest."

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    She also adds some lemon slices as well so when the stock gets sticky it helps to caramelise the potatoes.

    Poppy added: "While the semolina adds extra crunch, and the lemon penetrates all the way through and gives this lovely, sweet, sour, citrusy taste."

    So if you fancy jazzing up your roast potatoes on your next Sunday roast, here's her full recipe:


    • 4-6 Maris Piper potatoes
    • Juice of a lemon
    • 1 lemon sliced
    • 2 tsp dried oregano
    • 2 tsp fine semolina
    • 1 cloves of garlic, minced
    • 50ml oil
    • Handful of chopped parsley
    • Salt and pepper


    Peel and quarter your spuds, place them in a pan of cold salted water and cook for 15-20 minutes until tender.

    Preheat the oven to 180°C and place a tray in the oven with the oil.

    Drain off the spuds and leave to steam fry with a tea towel over them for 10 minutes.

    Give the spuds a toss so that they break down a little on the sides.

    Take the tray out of the oven and put the spuds in the tray. Give them a toss, and cook for 30 minutes.

    In that time mix all the other ingredients together.

    Take the spuds out of the oven and turn it up to 200°C.

    Pour the lemony liquid over the potatoes, add the lemon slices, and give them a mix.

    Then return them to the oven for a further 30 minutes.

    Season and sprinkle with some parsley if you fancy!

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