There are many ways to roast a potato. This is the one that gives you maximum crunch for minimum fuss.

We like our potatoes with a proper contrast: bronzed and crackly on the outside, soft enough inside to collapse under a fork. The secret is not a complicated one. Boil them first, rough them up, and give them room.

Then, right at the end, bring in Senf Original. Its bright vinegar tang cuts through the richness and makes the whole tray taste more like itself.

What you’ll need

  • 1 kg floury potatoes
  • 4 tbsp olive oil
  • 2 tsp Senf Original
  • 2 garlic cloves, crushed
  • 1 tsp flaky sea salt
  • Fresh rosemary, to finish

Let’s make a tray of joy.

  1. Heat your oven to 220°C fan. Put a large roasting tray inside with the oil so it gets properly hot while you prep.
  2. Peel the potatoes and cut them into generous, even chunks. Boil in well-salted water for 8 minutes, until the edges are just beginning to soften.
  3. Drain thoroughly, then give the potatoes a vigorous shake in the colander. Those fluffy edges are where the crunch happens.
  4. Carefully tip them into the hot tray. Add the garlic and a pinch of salt, turn everything in the oil, and spread into one layer. No crowding.
  5. Roast for forty-five to fifty-five minutes, turning once halfway through, until deeply golden and crisp.
  6. Whisk Senf Original with a spoonful of the hot tray oil. Toss it through the potatoes just before serving, then scatter with rosemary.
Senf tip

Keep a little mustard on the side for dipping. The first bite is for crunch; the second is for that bright, punchy finish.