07 September 2023 , 15:09
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Arguably the best part of a Sunday dinner is perfectly crispy roast potatoes but despite the simplicity, they don't always turn out that way. There is a technique to the perfectly crispy and fluffy roast potatoes and thankfully Michelin-starred celebrity chef Tom Kerridge shared his recipe for the "best ever roast potatoes", claiming that it's "easy" to make
The recipe uses a potato-style batter and combines it with slightly overcooked potatoes and can be found on the BBC Good Food website. The celebrity chef's recipe uses two ingredients many will have at home already in their cupboards, the The Express reports. The recipe only takes 15 minutes, but the potatoes will need one hour to cook through.
Michelin-starred Chef shares perfect roast potatoes recipe (BBC / Bone Soup / Edwin Hasler)Ingredients
All you need is eight large Maris Piper potatoes, peeled and cut into chunks. Then a good glug of vegetable oil for the roasting tin.
Method
Let potatoes simmer in water for 10 minutes the day before. Drain and leave to cool and then save some of the drain water for later.
Here's the top tip from the chef, the "trick" to make the "best ever" roast potatoes. Take the softest two potatoes boiled and put these through a potato ricer and combine them with the cooking water saved from earlier. This will give you the perfect batter which you can roll the rest of the potatoes through. Allow these to chill overnight.
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The next day, heat the oven to 200C/180C fan/gas 6. Take a large roasting tin and add a healthy splash of vegetable oil. Allow the oil to heat and then put in the potatoes making sure they are coated in the hot oil.
Routinely turn over the potatoes and increase the heat to 220C/200C fan/gas 8 until "beautifully crisp and golden all over".
What is the best oil to use to cook roast potatoes?
The best cooking oil can vary depending on the outcome desired for those looking for their roast potatoes to give the "best crunch", use coconut oil since it "helps the roasties brown quicker". Overall, cooking with goose fat produces "the best flavour" and it doesn’t get absorbed as quickly, so you only need to use it sparingly.
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