Give a bit of a kick to your roast potatoes with this variation on a theme:

For 4-6 people take 1 kg of potatoes, peel and cut them into chunks. Put them in a pan of cold, salted water, bring to the boil and simmer for 6 minutes. Drain thoroughly and swirl them around in the colander to roughen the surface.

Mix 1 teaspoon salt with 2 tablespoons chilli sauce and coat the potatoes. Leave for 10 minutes to allow the flavours to develop. Heat 4 tablespoons of vegetable oil in a roasting tin, turn the potatoes in the oil and roast for 50-60 minutes in an oven preheated to 190°C.