A top chef has shared his expert tips on how to make the perfect roast potatoes – and it’s all about adding one key ingredient to the tray to make them extra crispy and fluffy
There’s nothing that beats the joy of savouring scrumptious roast potatoes. When they’re perfectly crispy on the outside, soft on the inside, and bursting with flavour, they’re simply irresistible. Yet, achieving that ideal crunch can be a bit of a challenge, with the dreaded risk of them turning soggy.
Fear not, as a culinary wizard has spilled the beans on crafting the ultimate roasties – and it turns out to be simpler than you might think. The secret lies in adding a crucial component to your roasting tin to elevate the taste.
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Nanna Tate, a vibrant new potato brand from food giant Branston with a hefty Instagram following, has recently divulged some insider tips just for readers. By following these guidelines, you’re bound to notice a significant improvement in your potato game.
Chef Stuart from Nanna Tate has let us in on the tricks of the trade for creating mouth-watering roast potatoes, and it’s surprisingly straightforward. The chef imparted their wisdom to British home cooks, reports the Express.
The culinary expert advised: “Cut the potatoes into evenly sized chunks and simmer gently until tender but not soft. This helps the inside stay moist and fluffy during roasting.
“Preheat your oven and roasting tray. Add oil to the tray, letting it heat up for four to five minutes. Drain the potatoes and steam dry for a few minutes. Shake the pan to roughen up the edges for extra crispiness.”
Chef Stuart advised: “Carefully tip the fluffed-up potatoes into the hot oil and turn to coat them evenly. Ensure the oil stays sizzling to create a crispy layer. Season generously with salt for the best crunch.
“Turn the roasties regularly as they cook, aiming for golden and crunchy edges. Season with salt, pepper and any herbs or spices on the final turn before serving.”
Many home cooks mistake when whipping up roast potatoes, which can sometimes lead to less-than-perfect results. Some cardinal sins in the art of preparing roasties include utilising old spuds, an excess of oil, or overcrowding the roasting tin. Additionally, not giving the potatoes enough time in the oven is another common pitfall faced by many.
Experts often recommend parboiling the potatoes first, followed by a thorough drying, cooling, and seasoning to achieve maximum crispness during roasting.
When it comes to crafting the ideal roast potato, some suggest going for larger cuts, so there’s more surface area against the heat of the pan or tray, ensuring they crisp up nicely. A dreamy roastie should have a soft centre but a robust, crunchy exterior.
Be cautious not to chop them too small; otherwise, they may end up not only crunchy but overly hard. Furthermore, when parboiling, it’s crucial to cook only to the point where they’re tender.
Next, you can coat them with oil, or perhaps beef drippings, to texturise their surface and enhance the taste. You should then roast them until they’re crispy and scrumptious.
The boiling and roughing-up stages are the crucial steps to master. Perfect these techniques, and you’ll be well on your way to crafting superb roasties.
