Celebrity chef Raymond Blanc has shared his top tips and tricks for the perfect roast potatoes.
We all love a roast spud – they’re the highlight of every Sunday dinner alongside the meat.
Paired with lovely gravy there’s nothing better or more British.
But, if you’ve not quite cracked how to make them they can go soggy, greasy or burnt.
Luckily, chef Raymond has an OBE and two Michelin stars for his cookery.
So, you can get your technique perfect in time for Christmas with his advice which he shared with MirrorOnline.
What's your favourite trick for perfect roasties? Let us know in the comments section…
1. Choose the right potato
Chef Raymond recommends using the Maris Paper, King Edwards or Lincolnshire potatoes.
The first two are good for almost anything.
While the Lincolnshire is big, yellow and rich without being starchy.
So you’ll get a great, super fluffy inside and a banging crunch on the outside.
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2. Pick the best fat
Raymond said: "The very best oil to cook your roasties in is goose fat.
"It has the most extraordinary flavour.
“If you're vegan, you could consider sunflower oil.”
You shouldn’t use olive oil, says Raymond, because at a high cooking temperature, like the one needed for roasties, it goes acrid.
That will give the food a slightly bitter taste and lose all the benefits healthy fats afford us.
Goose fat is monounsaturated – the kind of fat you want – and adds extra flavour to the spuds.
3. Slice into quarters
Raymond advises cutting potatoes into quarters of about 4cm.
This maximises the amount of crispy edge you get and fluffy, melty centre.
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5. Cook perfectly
You should boil potatoes for seven minutes, then allow them to steam for a few minutes before shaking them up.
He added: "Then make sure you heat your oil and in one single layer, you add your potatoes very gently.
"You should preheat the oven at 200 degrees and cook them for 30-40 minutes.
"Make you season them with good British salt and black pepper.”
Move the potatoes around in the oven every few minutes as they cook.
When done, you can turn the oven off and keep them warm in there for around an hour.
Raymond said: "They will have a gorgeous crunchy crust and a soft heart."
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