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Roast potatoes are the ultimate winter comfort food and there's nothing quite like dipping a crispy spud into lashings of gravy. But spuds are packed with water which means they typically release loads of steam during cooking, leaving you with soggy and flavourless results. ‌

For perfectly roasted tatties, Georgina Hartley, a culinary expert from From The Larder, has revealed she never parboils her potatoes in water beforehand. Instead, she opts to tenderise her spuds by gently baking them in cream until they're fork-tender, creating a far superior texture. ‌

Georgina explained: "The result is the creamiest roast potatoes that are beautifully rich with a fluffy interior but with the gorgeous golden crunch that we need from our roasties . A really luxuriou

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