Preheat the Oven and Oil: Place your olive oil in a large, sturdy roasting tin. Pop the tin into the oven and preheat it to 200°C (180°C Fan / Gas Mark 6). Getting the oil screaming hot is crucial for an initial sizzle that starts the crisping process immediately.

Prepare and Parboil the Potatoes: While the oven heats, place your chopped potatoes in a large saucepan and cover them with cold, salted water. Bring to the boil and let them simmer for about 8-10 minutes, or until the edges are just starting to soften. You should be able to pierce them with a knife with a little resistance.

Drain and Fluff: Drain the potatoes thoroughly in a colander. This next step is my favourite part and absolutely vital for crispy edges. With the potatoes still in the colander, give them a good shake for about 10-15 seconds. This scuffs up the surfaces and creates a fluffy, starchy layer that will become wonderfully crisp in the hot oil. For an even deeper dive into this method, Serious Eats explains the science behind it brilliantly.

First Roast: Carefully remove the hot roasting tin from the oven. Tip the fluffed-up potatoes into the hot oil – they should sizzle immediately. Gently toss them to coat, then spread them out in a single layer. Roast for 25-30 minutes, turning them halfway through, until they are starting to turn golden and crisp.

Prepare the Glaze: While the potatoes are having their first roast, whisk together the runny honey, wholegrain mustard, Dijon mustard, and minced garlic in a small bowl until well combined.

Glaze the Potatoes: After the initial 25-30 minutes of roasting, remove the tin from the oven. Drizzle the honey mustard glaze all over the potatoes. Use a spatula to gently toss everything together until each potato is evenly coated in the sticky mixture.

Final Roast: Return the tin to the oven and roast for a final 15-20 minutes. Keep a close eye on them during this stage, as the honey can cause the glaze to darken quickly. They are ready when the glaze is bubbly and caramelised, and the potatoes are a deep golden-brown with crispy, burnished edges.

Serve: Remove from the oven, sprinkle with the freshly chopped parsley and an extra pinch of sea salt flakes. Serve immediately while they are hot and at their crispiest.