I tried out four different chefs’ roast potato recipes to see which one was the best
Roast potatoes are an essential element of any Sunday roast. Yet, with countless recipes online featuring different ingredients and techniques, it can be tricky to work out which approach will deliver that perfect crispy outside and fluffy interior.
I decided to put four celebrity chefs’ roast potato methods to the test to discover which reigned supreme. The culinary experts included Mary Berry, James Martin, Nigella Lawson, plus Poppy O’Toole – better known as Poppy Cooks – who has amassed millions of fans with her spud-based creations.
I followed each method precisely, and the victor was obvious, reports the Express.
Mary Berry’s roast potato method
Mary incorporates semolina into her roastie technique, which supposedly provides “an extra crunchy coating”.
They emerged slightly crispy and golden. I had high expectations for these spuds, but was left feeling let down. Mary didn’t specify a particular type of potato, so I opted for Maris Piper, but they simply disintegrated, much like in another recipe I tried. The semolina seemed to add nothing special, and overall, I didn’t enjoy these as much as another recipe.
Ingredients (serves six)
- 1.5kg old potatoes, peeled and cut into medium-sized cubes
- 40g semolina
- Four tbsp of vegetable oil
- Three thyme sprigs
- Salt
Method
- I began by heating the oven to 220°C /200°C Fan before placing the potatoes in a saucepan of cold salted water.
- I brought this to the boil and left it for five minutes before draining it in a colander.
- Once dried, I returned them to the saucepan and gave them a shake to roughen the surfaces.
- It was time to dust the semolina over the mixture, before heating a large, shallow roasting tin in the oven until piping hot.
- Next, I added the fat to the tin and warmed it for five minutes before coating the potatoes in the fat and sprinkling over the thyme sprigs.
- These were then roasted for approximately 50 minutes, with a turn halfway through.
Nigella Lawson’s roast potato recipe
Nigella also incorporates semolina into her roast potato recipe, but she suggests using King Edward potatoes.
These potatoes definitely took on the most colour, but again, I was disappointed by the semolina. I didn’t really feel it added anything, and included an unnecessary step, which didn’t make a difference.
They were tasty and I would make them again, but they won’t be making an appearance on my Christmas table.
Ingredients (serves five)
- 320g goose fat
- 1kg King Edward potatoes
- Two tablespoons of semolina
Method
- I began by preheating the oven to 250°C/230°C Fan, adding the fat to a large roasting tin, and then placing it in the oven to heat for 30 minutes.
- While this was heating up, I peeled the potatoes and cut them into thirds. These were then put into salted, cold water and brought to a boil, cooking for just four minutes.
- I then drained them before returning them to the saucepan, along with the semolina.
- Nigella then advised shaking the potatoes before putting the coated potatoes into the oven for around an hour, keeping an eye on them in case they need less time.
Poppy Cooks’ roast potato recipe
I adhered to the recipe precisely, but discovered that Maris Piper potatoes aren’t ideal for roast potatoes as they struggle to maintain their form.
They were flavoursome, but not as crispy as I’d have preferred for a roast potato.
Ingredients (serves two)
- Four Maris Piper potatoes, peeled and cut into equal-sized chinks
- 100ml vegetable oil
- Plenty of salt
Method
Put the chopped potatoes into salted water and cook for 15 minutes, until they’re soft enough to slide off the tip of a knife. Drain the potatoes and allow them to air dry in the colander covered with a tea towel for another 10 to 15 minutes, as this creates them “extra fluffy”.
I then heated the oven to 200°C Fan before adding the oil to a baking tray and putting it in the oven. Once the potatoes had dried, they were gently tipped into the hot oil and returned to the oven for 30 minutes.
I then turned the potatoes before putting them back in the oven for another 20 minutes.
Following this period, they hadn’t even turned golden, so they remained in the oven for a further 30 minutes before some colour developed.
James Martin’s roast potato recipe
BBC Food described this recipe by James as “foolproof”, which creates the “best” roasties.
I’ve never parboiled potatoes on the stove for roasties before, and I can’t say for certain if that’s what made them so special, but these were the best I’ve ever whipped up. They were absolutely scrumptious, boasting a fantastic crunch on the outside and a light, fluffy centre.
Plus, they were a doddle to prepare, and I’ll certainly be serving them up at my Christmas dinner this year.
Ingredients to serve six
- 10 King Edward potatoes, peeled, cut into large chunks
- 50g goose fat
- Two pinches of salt
Method:
I began by heating the oven to 180°C Fan before simmering the potatoes in a large saucepan of salted boiling water for five minutes. The potatoes were then drained and briefly tossed to roughen the surfaces.
I then heated the fat in a roasting tin on the hob before lightly browning the potatoes on each side until they started to colour. The spuds were then seasoned with salt and roasted for half an hour, before being flipped over and given another 20 minutes in the oven until they achieved a golden brown, crispy finish.
