Once you put the potatoes in the oven, never ever move them. I baste them but never turn them.
Pre-heat your oven to 200°C, 180°C fan oven, Gas Mark 6; put your roasting tin in the oven, so that it pre-heats as well.
Make your clarified butter: melt the butter in a saucepan and allow to cool. Once the water has evaporated, skim off any solids that float to the surface. Pour the clarified butter into a large bowl, being careful not to include any of the milk solids. This butter can be used to cook at higher temperatures without burning.
Peel and cut the potatoes in half (to about the size of an egg). Place in cold water and bring to the boil. This normally takes 10 minutes.
Now remove them from the pan and rinse in cold water. This leaves them just a little par boiled, not fully cooked.
Dissolve one Knorr Vegetable Stock Cube into your clarified butter. Add some of that mixture to a hot roasting tin.
Throw the potatoes into the tin and toss the rest of the butter in after them. Put it all into the oven for about 30 minutes. Remember to leave the potatoes alone whilst cooking - no need to keep checking on them!
Chef's tip from Marco Pierre White: Crispy on the outside, soft on the inside. Perfect. My secret to crunchy, crispy roast potatoes every time is that I'm a great believer in making things simple. What's stressful about making roast potatoes? Nothing! They should be very simple and very easy. My secret is to use Knorr instead of salt to season the potatoes, put them on a hot tray and once I've popped the potatoes in the oven, I never move them, I just let them roast. Baste them, but never ever move them. A roast potato should be a roast potato - crispy on the outside and soft on the inside. And the difference compared with Knorr and salt is extraordinary! For a healthier option, substitute 4-5 tablespoons of the clarified butter for olive oil.
Click here to watch the video on how to make Roast potatoes