Roast potatoes are the UK’s favourite part of Christmas dinner, so if you’re doing the cooking you’ll want to get them just right.
Soggy roasties just won’t cut it during the most awaited meal of the year.
Even if you’ve perfected your recipe ahead of the festive season, the results all hinge on how it goes down on the day – and that’s a lot of pressure
Thankfully, though, if you’re worried about striking the balance between soft in the middle and crispy on the outside, there are just a few things to remember.
Jeff Baker, Executive Development Chef at Farmison & Co, has shared the pitfalls to avoid for perfect golden morsels of savoury deliciousness.
It all starts with the potatoes you choose.
‘When it comes to choosing which potatoes to roast, I always recommend King Edwards or Maris Piper potatoes,’ said Jeff.
‘They’re the best potatoes for the job and, when cooked properly, leave you with gorgeous crispy-edged spuds with fluffy middles.’
Next up, there’s the oil. You may be toying with the decision between goose fat and sesame oil, but it’s more about the amount you use than the type.
‘Though we all love a crispy roast potato, it can be really easy to mess them up,’ said Jeff. ‘If you drown them in too much oil, they’ll burn on the outside and be undercooked on the inside.’
He recommends par-boiling your spuds then fluffing them up before roasting for best results. Put your pre-softened potatoes in a pan or colander and give them a good shake, creating ridges and nodules that’ll become extra crunchy when fried.
Some people like to use flour or semolina for coating, but if you fluff vigorously enough you shouldn’t need to overcomplicate things.
When it comes to cooking time, Jeff advises roasting for at least 30 minutes at 200 degrees, checking on them now and again.
He adds: ‘Give them a shake every now and then to increase the crispiness.
‘If you are still unsure after 40 minutes, take a potato out and give it a try. Not only can you check whether they are ready but you get first dibs on the crispiest roasties!’
Keep things simple but get the basics right, and your guests will be as contented as can be.
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