'I'm a chef, these are the worst mistakes people make at Christmas when it comes to roast potatoes'
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There's nothing nicer than tucking into some fluffy, crispy roasties on Christmas Day - but getting them perfect can be a tricky task. With just one day to go until the big day, people will be getting their oven gloves out ready to cook up a feast, and we've got some secret tricks on how to ensure you rustle up the best roast potatoes ever and impress your guests.
We spoke to head chef Steve Ward from Hertfordshire who gave some of his top tips to any cook this Christmas ready to take on the task, and told us where people goes wrong when it comes to crisping them up and instead ending up with a soggy disaster. Nine years in the kitchen, Steve, who has worked in a whole range of different cusines definitely knows how to rustle up a good roastie, but he said the one big mistake people make is over boiling their tatties. He told Daily Mirror: "I think the main reason people end up with mushy and soggy potatoes is because they over boil before roasting.".
So to avoid this, the professional said he would boil the peeled potatoes for just five minutes on the hob before roasting in the oven and shared some of his secret tips: "After boiling, I drain and then shake them about in a pot to get them fluffy, and then add in some seasonings, I always use salt and pepper and crush in an OXO vegetable cube and a small amount of flour to help crisp them up.".
Steve added: "Once seasoned, I will pour oil or goose fat into a baking dish and pre heat the dish until it's sizzling hot, and this is a must, as it helps the potatoes to not stick to the dish." He explained he will then baste the potatoes every five to seven minutes while in the oven with the oil or fat as it will "ensure they are well covered" and can be turned when doing so.
