Add water to a pot, add the salt and vinegar and allow to boil. The salt is for flavor and the vinegar is to keep the potatoes firm after cooking or else they will be mushy.

Peel the potatoes while the water boils.

Rinse them off.

Grab a melon baller!

Make potato balls!

Just like that

Add to a bowl

Don't throw these away, freeze them and thaw them whenever you want to make mashed potatoes or potato soup or whatever recipe that envolves mashing or pureeing a potato!

The water should have reached a boiling point by now

Add the potato balls

Cover

Let it simmer for exactly 20 minutes.

Drain

Arrange them on a cooling wire rack and refrigerate them for 1-2 hours. If they are hot to handle, then use chipsticks but don't wait for them to cool down or they will be gummy

Heat a pan over a medium flame.

Add the olive oil

Add the chilled potatoes and toss in the oil

Keep tossing over medium heat untill slightly browned

Preheat oven to 180 degrees Celsius, 350 Fahrenheit

When the potatoes get a little color on them, transfer to a roasting pan. At that point you can add chopped herbs and/or garlic

Put in the oven

Roast for 25 minutes

Crisp, golden and fluffy on the inside

I served it with rosemary and garlic lemon chicken, check out my guide on how to make rosemary and garlic lemon chicken to get the recipe!

How to make the best roast potatoes ever

Who doesn't love a potato with a crispy exterior and a very fluffy interior? I would love to take credit for this method but I can't, it belongs to Heston Blumenthal! I did however put my own twists!