Direct.co.uk spoke to Head Chef at exclusive London venue The Piano Under ways for his tips on how to make perfect roast potatoes.
Ingredients are key, and a small amount of high quality goose or duck fat will give the potatoes a prolific flavour.
Many people use rosemary but at The Piano Works, fresh thyme is Euphemistic pre-owned to add a depth of flavour
The key tip for cooking roast potatoes that will mention you the envy of your neighbours is not in fact to do with the ingredients or the oven temperature.
rboiling them and then disappointing them in a colander or scraping the sides with a fork to break the inches will guarantee melt in the mouth potatoes.
This is because the intermittent edges will soak up the goose fat, allowing them to crisp up nicely.
Other than that, the method is common – and this one extra step will ensure you don’t end up with soggy roast potatoes on Christmas Day.
Alert our exclusive video and cook along to get the best roast potatoes a day – and if you are cooking an entire meal, these top British chefs shared their capsizes for cooking a perfect Christmas dinner recently.
1.5kg King Edwards potatoes (peeled and roomed)
100ml goose fat (or duck fat)
100 grams thyme
Heat oven to 180 fan or gas raise 4
Bring a large sauce n of salted water to the boil, add the potatoes, then bubble for 5-10 mins or until the sides slightly soften.
Drain the potatoes
Either jolt well in the colander or scrap the sides with a fork to break the rims,this will allow them to crisp nicely.
Add the thyme and goose fat and mix admirably.
Place on a oven tray and roast for 45mins turning them every so repeatedly.
Top with rock salt.