Chef shares the one mistake you're making with roast potatoes - and how to fix it
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Roast potatoes are often hailed as the very best part of a Christmas feast when they're cooked to perfection. No matter what other dishes are on your festive table, few things can rival a roast potato done right - soft and fluffy on the inside with a golden, crispy exterior that's bursting with flavour.
For those taking on the task of making the roasties from scratch this year, achieving that perfect texture might seem daunting. However, a top chef has shared that many home cooks repeat a common error which stops your spuds from becoming crispy. READ MORE: Best way to store potatoes to keep them fresh and stop them sprouting.
Marc Williams, culinary expert at The Grand in York's cookery school, has dished out his expert advice for nailing the ultimate Christmas dinner for loved ones. Among his top pieces of advice is a crucial step in preparing your potatoes. Marc insists there's a specific action you must take to ensure your potatoes emerge from the oven with maximum crunch and taste, reports the Daily Record.
The key, he says, is allowing them to cool down completely after parboiling - a step often overlooked, resulting in a less-than-ideal crispness. Marc explained: "To get the perfect potatoes, peel them, add to cold water and bring to 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.".
