The answer to golden brown and crispy potatoes is a short list of ingredients, including one go-to seasoning spice. Whether it’s a Sunday roast, Christmas dinner or simply fancy pairing some classic roasties with your meal, this recipe is guaranteed to be a crowd-pleaser.

The Inspired Taste recipe takes around 30 minutes and gives you the best results for the ultimate crispy potatoes. First things first, you’ll need potatoes, which will work with any type, although the cooking enthusiasts recommend roasting with Yukon Gold potatoes. These are suggested as the best because they get ‘super creamy’ in their centre, but any kind will ultimately work.

Start with an already-hot oven at 425°F (220 degrees), which will guarantee the perfectly brown potatoes with a fluffy centre. To prepare for roasting, it's preferred that you cut them into 1-inch pieces, drizzle them in oil and season them in salt, pepper and the one key ingredient – smoked paprika.

According to Inspired Taste, the paprika is wonderful for adding a smoky and sweet flavour while also adding “a bit of colour”. They also note that it’s rarely spicy, unless marked as hot or Hungarian, so anyone who can’t handle a fiery flavour is safe with this ingredient.

It’s also recommended that you add a sprinkle of fresh chives as a finishing touch once the potatoes are hot as soon as they leave the oven. For the best results, you want to toss your potatoes at the 20-minute mark, using a spatula to give them a quick turnover and avoid any sticking.

One person who gave the recipe a go left a review to say that these steps “worked perfectly” and added their own tips. They wrote: “I think it would be even better with Yukon Gold or red potatoes. Instead of salt and pepper, I used McCormick mesquite seasoning.

“It’s a cheat I use quite a bit. Still used the smoked paprika. I preheated the baking sheet in the oven before putting down parchment paper and arranged the potato bits skin side down and didn’t have to turn them to get a great result.”

Inspired Taste also shared their advice for the right way to store your potatoes once cooked. They advise using an airtight container in the fridge but, more surprisingly, suggest freezing them for up to six months. When it comes to freezing, you should spread your potatoes on a baking sheet in a single layer.

Then, leave them in the freezer for an hour, and afterwards transfer them into the container or a sealed bag to store full-time in the freezer. Roasties can be used all year round to pair with a number of dishes, so there’s no harm in thinking ahead with your prep.