They become Even better when you add an extra hit of flavour such as smoked paprika, garlic or rosemary.

So when I was sent a new rapeseed oil by Crush Foods, the Smoked Chipotle Chilli Oil, it just screamed out roast potatoes.

I used to use a variety of potato called Jelly, but now find these impossible to find, so rely on the trusty Maris Piper.

Peeling and cutting into a good roast size, I par boil for 10 mins so they are slightly cooked.

I use a sieve to toss the potatoes back and forth between the seive and the saucepan, this creates a fluffy exterior to the potatoes which crisp up and add to the final texture of the Roastie.

Whilst allowing the potatoes to fully steam dry, I add the Chilli Oil to a roasting tray and heat to 180 degrees.

When the oven is at the desired temperature I remove the tray and place on a hob that is on low. The trick is to keep the oil hot while adding and turning the potatoes, the sizzle and aroma at this point is priceless.

I cook the potatoes for 30-35 mins, turning every 10 mins, each time on a hot stove top to keep the temperature high.

When they are golden and crisp, dry on kitchen towel and serve.

This oil gives the potatoes a slight smokey flavour with an added chilli bite – a perfect match.

Lush Potatoes with Crush Chilli Oil