We’re just days away from Christmas, and we’re all getting ready for the perfect festive feast.

Whether you’re roasting a whole turkey for a big family get together or enjoying a smaller roast for two, it’s important to get it right.

And, one of the best bits of a festive lunch is the roast potatoes.

If you get them wrong they can be greasy, overdone or soggy.

But, get them right and you’re in for a world of delight with fluffy insides and a crunchy, golden outside.

To make sure you crack your spuds this year, Chefs Simon Shaw and Simon Wood have recommended some special tips to get them just right.

What's your favourite way to cook perfect roast potatoes? Tell us in the comments…

Speaking to Manchester Evening News, here’s what they had to say:

Simon Shaw, from restaurants El Gato Negro and Canto, explained that marmite is his secret weapon – but not in the way you might think.

Lots of people baste their spuds in the divisive yeast extract, but Simon has a different technique.

He said: "A little tip for roast potatoes is to put a little bit of Marmite in the water when you're cooking the potatoes before you roast them.

"It gives them a really nice colour."

This tip will get you deep golden potatoes every time.

Meanwhile, MasterChef champion, Simon Wood, recommended his favourite way to cook roasties.

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He said: "Boil and shake first.

"If you think you have boiled them too far, you probably have it bang on!

"Shake the boiled roasties in a colander until they look snowy and fluffy, get the oil nice and hot, and add the herbs with 10 minutes to go, that way they don’t burn and taste acrid."

We’d recommend adding flour, polenta or an OXO cube to your potatoes after you’ve fluffed them to give them an extra crunchy edge.

And the best herbs to add at the end are rosemary and thyme.

Divine!

Your family will be singing your praises!

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