James Martin reveals three ingredients to make roast potatoes crispy
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James Martin treats his Christmas dinner 'just like any other roast' - meaning he's had enough chances to perfect his roast potato recipe. The former Saturday Kitchen star relies on just three ingredients to guarantee his spuds have that delicious crunch, while maintaining a fluffy inside.
Speaking to The Times, James explains his golden roasties won't be the only potato-based dish being served, as guests will also be able to tuck into some creamy Dauphinoise as well as a heaping of cheesy mash. If you're wondering how he has time for so much spuds, the chef explained: "l make all of my sauces, like my gravy in November and then freeze it, so that part is out of the way.".
So, if you're sick of soggy spuds and want to to really impress your friends and family this year, you'll need to try out James' crispy parmesan roasties. Seriously, you will not regret it... Ingredients (Serves eight). Method. Want big news with big heart? Get the top headlines sent straight to your inbox with our Daily Newsletter.
Et voila! Crispy tats that will impress the whole family. Par boiling the spuds and shaking them up in the colander will help them have more surface area (which effectively turns into crispy bits) - this is the same reasoning behind squashing your spuds with a spoon. Making sure your oil is hot enough is also vital, otherwise you'll end up with oily spuds that have no real 'bite'.
