You want the oven to be nice and hot when you roast the potatoes, so start by getting your oven on 400F/200C fan.

Chop your potatoes into large chunks and get them into a large pot. Cover the potatoes with cold water and add 1 teaspoon of salt. Get the pot over high heat and bring to a boil, then simmer for 8 minutes until the potatoes are tender enough to be easily pierced with a fork. At this point, drain them in a colander. Transfer the potatoes back into the now dry pot and give the pot a good shake to fluff the potatoes up. This will help you get lovely golden crispy edges when you roast them.

. Melt 1/4 cup of butter into a small pan over medium heat. Turn the heat to low, then add the 3 crushed or chopped garlic cloves, 1 tablespoon of lemon juice and ½ teaspoon of salt. Stir for 2 minutes, until the garlic smells fragrant (be careful not to take it too far as garlic can quickly burn). Remove the pan from the heat and stir through the chopped parsley.

Transfer the potatoes to a large, oven-proof dish or tray that’s big enough to fit them all on one layer (or use two). Pour over the garlic butter sauce and mix it through the potatoes so that they’re all coated. Roast for 30 – 40 minutes (check after 30 – some ovens are more powerful than others!), stirring halfway through the cooking time.

The potatoes are ready when they’re looking golden all over and starting to brown around the edges. Once done, remove from the oven and scatter over 2 teaspoons of flaky salt and the zest of 1 lemon. Toss that through the potatoes, then transfer to a serving plate (or serve straight from the oven dish) and enjoy right away.