TikTok user advises on how to make 'perfect' roast potatoes

Mary Berry, 85, has a number of years in the industry and started out as a recipe taster. She now has more than 70 published cookbooks and one recipe includes her fluffy crisps roast potatoes.

When it comes to cooking the Christmas dinner, preparation and timing is key.

Roast potatoes are a huge part of the main meal, and are pretty easy to cook.

However they can take a long time to cook because they require peeling, boiling and then roasting.

What is the best way to cook crispy but fluffy roasties?

We will use your email address only for sending you newsletters. Please see our Privacy Notice for details of your data protection rights.

Ingredients:

– 1.4kg old potatoes, such as King Edward or Maris Piper
– Salt
– 3-4tbsp goose fat

Mary said: “If you know you are going to be pushed on Christmas Day, then it is possible to half-roast the potatoes the day before.

“On Christmas Day the potatoes just need to re-roasted in a hot oven for about 20 minutes.”

This recipe serves eight people but the potatoes can be kept for a day or two after cooked.

DON’T MISS:
Can you make bread sauce in advance? [EXPLAINER]
Jamie Oliver’s clever gravy hack to make the perfect Christmas dinner [COMMENT]
Queen Elizabeth’s pastry chef shares her favourite mince pie recipe [INSIGHT]

Method:

Firstly, preheat the oven to 220C/fan 200C/gas 7.

Next, cut the potatoes into even-sized pieces and put into a large pan.

Cover with cold water, and add a little bit of salt for taste.

Bring it to the boil and parboil the potatoes for just five minutes.

Drain the potatoes well in a colander.

Mary’s top tip is to then shake the colander to fluff up the edges of the potatoes as it will help them cook crispy in the oven.

Then, heat the goose fat in a large roasting tin in the preheated oven until piping hot.

The potatoes should then sizzle when placed into the tin, and spoon over the liquid fat onto the potatoes until completely covered.

Shake the tin again to prevent sticking and roast for one hour, depending on size.

Turn the potatoes from time to time until golden and crisp.

Sprinkle the roasties with salt just before serving.

For those who don’t have goose fat and now can’t get hold of any, oil does work too.

Mary recommends not adding too much goose fat as they then can turn soggy.

For those wanting to prepare ahead, reheating the potatoes on Christmas Day is super easy.

The TV chef explained: “On Christmas Day re-roast at the same hot temperature for about 30 minutes or until the potatoes are crisp and golden brown. Alternatively you can just parboil and fluff the potatoes ahead.”

This recipe is taken from Mary’s Christmas Collection.

Source: Read Full Article