I am so happy. MMm. I ate them earlier with my beef, and I am now eating the fridge cold leftovers.

I used to use loads of garlic and rosemary and olive oil and they were never quite right.

I met a chef in the pub last night and he was telling my that things like garlic and rosemary just burn and give a rubbish taste. Olive Oil has a low burning temperature also so that is out, apparently. He said to keep it simple - salt in the boiling water and then very finely ground pepper on the top of the tats when you are roughing them up in the sieve. Into very hot vegetable oil. I did all this and I have the best roasties I have ever tasted.

As I said, I am so happy.