Extra-crunchy Paxo roast potatoes

Do you like your roasties with an audible crunch? Toss them in Paxo stuffing mix before baking to ensure they’ll have plenty of texture

Put the potatoes in a large pan and cover with cold water. Bring to the boil and cook for 15 mins until just becoming tender. Drain well and leave to steam-dry.
Heat the oven to 200C/180C fan/gas 6. Drizzle the oil into a shallow baking tray – there should be just enough oil to cover the base of the tray. Heat the tray in the oven for 10 mins. Tip the potatoes back into their pan, and scatter in the Paxo Chestnut & Cranberry stuffing mix along with a pinch each of salt and pepper. Cover with the lid, then shake the pan vigorously to cover the potatoes in the stuffing mix. Carefully spoon the potatoes onto the tray of the hot oil, spooning over the oil as you do. Roast for 35-40 mins, turning halfway through, until golden and crunchy.