Top chef warns one step can't be missed for 'ultimate' roast potatoes with extra crisp
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We all love crispy golden roast potatoes and one top chef has shared his secret to the ultimate potatoes - and shared the one key step not to miss for the ultimate crunch. With Christmas in a few days, those in charge of cooking the Christmas dinner will start to think of their plan to tackle the dinner, and with roasties being one of the most popular dishes, the pressure is definitely on. Head chef Alfie Cutler, at Bench, has helped take the stress off and shared his fool-proof recipe on how to cook the perfect fluffy and crispy potatoes.
"My first big tip for Christmas Day dinner would be to make sure you get all your prep done one or two days before the big day. This can involve pre-boiling any vegetables or making up your pigs in blankets. You can even prep your meat of choice so that all you need to do is pop them all in the oven on the big day. More prep equals less stress so you can enjoy more time with loved ones," he told The Express.
When it comes to buying the potatoes, the chef recommended Maris Piper potatoes portioned into "nice-sized chunks" as they will reduce when roasting. According to Alfie, the preparation is important. He advised to boil the potatoes in "well salted" boiling water the day before and leave them in the fridge overnight. Doing this will help them to "keep their structure" and be soft and fluffy when cooking.
When you're ready to cook them on the big day, Alfie suggested cooking them in animal fat such as goose fat or duck fat as a "Christmas treat", he said to make sure you use a generous amount and not be "shy" about it. Preheat the oven to 200C and get the oil nice and hot, which he recommends heating for at least 10 minutes before adding the potatoes.
