1. Chop your potatoes into even sized roasties. I opted to leave the skin on, but you can peel your potatoes if you prefer. Add to a pan, cover with cold water then bring to a boil on medium heat. Cook for about 20 minutes until the potatoes are still firm to the touch but slightly softened.

2. Drain your potatoes and return to the pan, with the lid on, toss them in the pan a few times, then add your flour, salt, pepper and rosemary (if using dried). Toss again to combine.

3. Preheat your oven to 190°c. While the oven preheats, add your 3 tbsp of neutral cooking oil to your roasting dish and place that in the oven to preheat the oil.

4. Once up to temperature, add the prepared potatoes and toss lightly to coat in the oil. Add the rosemary now if you’re using fresh and place the roasting dish back in the oven for 35 minutes.
5. After 35 minutes, remove the roasting dish and add the tbsp of truffle oil and the 2 tbsp of maple syrup. Toss or stir to coat all the potatoes with the additional ingredients, then return to the oven for a final 10-15 minutes until the potatoes are fully cooked with a soft, fluffy centre and crispy edge.

Serve and enjoy!