11 February 2024 , 09:00
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No one likes a bland roastie - and one man has a guaranteed way to perfect your Sunday lunch staple every time.
Everyone has their own way to cook roast potatoes, and whether you're a fan of lathering them in marmite or lashings of goose fat for the ultimate crunch - nobody wants a sad spud on their Sunday dinner so getting them crispy is key.
However one man has shared his ultimate tater trick for perfect potatoes every time, and it's left peoples mouth's watering, and it's all thanks to his secret ingredients - honey and mustard. Keen home cook Justin Taylor shared a photo of his perfect roast potatoes along with his go-to recipe.
Is there anything better than a perfectly cooked roastie? (Getty Images/iStockphoto)As the 40-year-old shared a snap of his delicious-looking potatoes next to a pile of thinly sliced gammon, he captioned the post: "Honey and mustard roast potatoes. Then Nutella bricks for dessert" - we'd like that recipe too.
Until then you can follow along with Justin's easy recipe below...
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You will need:
- Peeled and chopped white potatoes - quantity depends on how many people you're cooking for
- Two teaspoons of Colman's English mustard
- Four teaspoons of squeezy honey
Black pepper and salt to taste
Method:
- Add pepper and the mustard into a bowl and blend them together.
- Then, add honey - make sure to mix thoroughly.
- Pre-heat your oven-safe roasting tray with oil and two tablespoons of butter and salt.
- Then add your potatoes and baste with the honey mustard mixture.
- When there's only 20 minutes left before they’re ready, baste them again - this will ensure they're full of flavour.
- Continue to baste every five minutes to keep them crisp.
After sharing the post to Facebook everyone agreed Justin's meal looked to die for.
One person said: "They sound amazing – my mouths watering just reading that. Can't wait to try them!" And another said: "Yes, please." We'll definitely be giving these a go at some point.
Another chef has spoken out about the one mistake people make when cooking roast potatoes. Marc Williams, the cookery school director at five-star hotel The Grand in York, told the Daily Record you should always wait for your potatoes to cool completely after parboiling them. Most of us will just drain them off and stick them in the roasting pan to go straight into the oven, but apparently, this is a big mistake.
The chef said: "To get the perfect potatoes, peel them, add them to cold water and bring them to a boil. Boil for around six minutes until the edges soften. Then, strain them and wait until the steam stops. You'll never get a crisp result if they are full of water."