I hate to sound arrogant, but I was pretty sure I’d landed on the perfect roast potato recipe until about an hour ago.

The steps seemed so simple. Par-boil the spuds (I love roosters) for about ten minutes; put a shameful amount of olive oil in a tray to warm in a hot oven; chuff and season the spuds with semolina and herbs, and then roast. Right?

Wrong, it seems. Because while every other step might be legit (like, Mary Berry-approved legit), I’m making a serious mistake with my oil.

Beef tallow isn’t just a delicious, decadent addition to spuds, it turns out ― olive oil is among the worst oils you can roast your potatoes in, apparently. Specifically, extra-virgin olive oil.

What?........

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