James Martin reveals his secret for perfect roast potatoes just in time for Christmas
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Roast potatoes are the crowning glory of any Christmas dinner, but simply popping them in the oven won't guarantee that crispy, golden finish we all crave. Celebrity chef James Martin recently revealed his top tips for perfect roasties to The Telegraph, taken from his latest recipe book, Cheese. According to James, the secret to achieving a crunchy exterior is to heat butter, olive oil and beef drippings on a tray in the oven before adding your spuds.
It might sound odd, but ensuring your roasting tray is piping hot will instantly sear the potatoes, helping them to start crisping up straight away. This method also prevents the potatoes from absorbing too much fat, which can lead to them becoming soggy or lumpy during cooking.
For the ultimate parmesan roast potatoes (serves eight), James recommends using King Edward potatoes due to their high starch content, which helps them crisp up beautifully in the oven while keeping the inside light and fluffy. To start, preheat your oven to 180C (Gas Mark 6). Cut larger potatoes in half so they're all roughly the same size, then add salt to a pan of water. Boil the potatoes for three to four minutes, then drain and give them a good shake in a colander, reports the Express.
It's crucial to give the potatoes a good shake before cooking them. This creates more ridges, resulting in an even crispier finish when roasted in the oven. Pour the beef dripping, oil and butter onto an empty roasting tray and pop it in the oven for a few minutes to heat up. Once the tray is sizzling, add the potatoes, spreading them out so they're not stacked on top of each other.
