Gordon Ramsay’s mentor adds surprising 10p ingredient to roast potatoes

Marco Pierre White has revealed the shocking ingredient he adds to his roasties (Image: Getty)

Gordon Ramsay wasn’t always the internationally renowned chef he is today — on his way up to the top he worked under the multi-Michelin-starred Marco Pierre-white, a pioneer of the British food scene.

has amassed a reputation as one of the best classical cooks in the world. He was the first and youngest Brit to achieve three Michelin stars before quitting at the height of his career and handing the stars back.

Now, he has left fans bewildered as he has revealed one surprising ingredient he adds to his roast potatoes to add a whole new depth of flavour.

are arguably one of the most important parts of a roast dinner, but with hundreds of different technqiues there’s always a debate about how to best cook them.

His begins fairly simply with the usual steps and no shocking revelations — that is, until Pierre White reveals he mixes a ground vegetable stock cube into clarified butter.

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The cube only costs 10p and could be the secret to elevating your without breaking the bank. The award-winning chef also shares several other useful tips for ensuring your potatoes are crispy on the outside and light and fluffy inside.

by par-boiling the potatoes, preserving their shape but removing them just as they start to soften. To avoid soggy potatoes, he rinses them quickly in cold water and lets them dry before preparing the butter-stock mixture.

His final step involves adding the butter to a hot tray from a preheated oven, placing the potatoes on it and ensuring they’re all coated in oil. Then simply return them to the oven.

However, the chef does stress that once the potatoes are in the oven, you should resist any temptation to toss them around. Instead he advises, “Once I’ve popped them in the oven, I never move them, just let them roast.”

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After around half an hour, the roasties should be golden brown, crisp and full of flavour — so now you’re ready to wow your family next Sunday.

The matches the chef’s style of keeping the technique simple but elevating the flavours with new and surprising flavours. The was well received in the comments section, with one replying: “On a serious note, dissolving the stock cube in butter is quite a genius move.

“It replaces the salt and definitely imparts more flavour into the potatoes. I’m going to try this for my Sunday roast today.” While another added: “Marco is no-nonsense. Takes the pretentiousness out of cooking, I love him.”

The same cannot be said for his protege, with Gordon Ramsay’s roasts calling for the inclusion of fresh garlic, rosemary and bay leaves in an all round much fancier affair.

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