HOW to make the best roast potatoes is the word on everyone’s lips in the run-up to Christmas. Use this chef trick to get the best roasties possible.
Ingredients are key, and a small quantity of high quality goose or duck fat will give the potatoes a rich flavour.
Many people use rosemary but at The Piano Works, fresh thyme is used to add a depth of flavour.
The key tip for cooking roast potatoes that will make you the envy of your neighbours is not in fact to do with the ingredients or the oven temperature.
Parboiling them and then shaking them in a colander or scraping the sides with a fork to break the edges will guarantee melt in the mouth potatoes.
This is because the broken edges will soak up the goose fat, allowing them to crisp up nicely.
Other than that, the method is simple – and this one extra step will ensure you don’t end up with soggy roast potatoes on Christmas Day.
Watch our exclusive video and cook along to get the best roast potatoes ever – and if you are cooking an entire meal, these top British chefs shared their tips for cooking a perfect Christmas dinner recently.
1.5kg King Edwards potatoes (peeled and quartered)
100ml goose fat (or duck fat)
100 grams thyme
How to make:
Heat oven to 180 fan or gas mark 4
Bring a large saucepan of salted water to the boil, add the potatoes, then boil for 5-10 mins or until the sides slightly soften.
Drain the potatoes
Either shake well in the colander or scrap the sides with a fork to break the edges,this will allow them to crisp nicely.
Add the thyme and goose fat and mix well.
Place on a oven tray and roast for 45mins turning them every so often.
Top with rock salt.