Marcus Wareing reveals how to make perfectly crispy roast potatoes every time
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Whether it’s a casual Sunday lunch, or a full on Christmas dinner, there’s one thing that’s certain – golden roast potatoes are the star of the show. But getting them perfectly crispy on the outside and lovely and fluffy on the inside can be a bit of a challenge.
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Thankfully, an expert has shared his top cooking tip ahead of December 25 to ensure your festive feast is as tasty as possible. Marcus Wareing, a top chef who is perhaps best known as being a judge on MasterChef: The Professionals shared his trick with Metro for making delicious roast potatoes every time.
The key, according to the pro, isn’t the type of potato you use – he says you can pick whichever potato you like best. ‘I get asked all the time which is the best potato, but you know what you could give me any kind of potato and I could turn it into a good roast potato.’.
Instead, it’s all about how you cook them, and you don’t want to overboil. ‘You’ve got to peel the potatoes, cut them all the same size and boil them slowly, so that when you’re boiling them they cook gently without the outside being overcooked and the inside being overcooked,’ he explains.
‘Then you want to put some lard in a hot tray and pop it in a very, very hot oven – generally 220C to 230C – and just absolutely cook the hell out of them, turning regularly and you’ll find them becoming so crispy and crunchy, but they’ll stay light and fluffy in the middle. It works every time for me.’.
