Roast potatoes will have crispy golden skin with this method (Image: Getty)
Roast potatoes are backbone of any Sunday lunch, perfect for mopping up gravy or pairing with beef.
A good roast potato should be crispy on the outside, fluffy on the inside, golden brown, and full of flavour.
Award-winning chef, Mike Wilson, has shared the secret to making the crispiest roast potatoes by adding one secret and unlikely ingredient right before they go in the oven.
The chef has paired with tombola to shared his fool-proof for crispy roasties.
“Everyone loves roast potatoes on a Sunday dinner, but balancing a fluffy inside with a crispy edge, is hard to achieve,” he said.
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Sprinkling corn flour or cous cous will achieve the perfect crunch (Image: Getty)
“To get a fluffy center, you need to parboil your potatoes in salt water for 10-12 minutes. Let them steam dry, before shaking them in a cullender, and letting them sit for a few more minutes.”
He added: “For an unexpected twist and added crunch, sprinkle a tablespoon or two of corn flour or even dried couscous over the veg before roasting. This will create a golden skin and unparalleled crunch, whilst also being seasoned to perfection.”
To achieve “crispy, golden potatoes,” the chef suggest using goose or duck fat to cook them in alongside fresh herbs and garlic cloves.
“Sprinkle your fluffy spuds with herbs and spices before putting them into the piping hot oil, you should hear a sizzle,” he said.
Roasting the potatoes with garlic improves the flavour (Image: Getty)
The chef also recommends using leftover meat juices to your advantage to make a flavourful gravy to pair with the roast potatoes.
He said: “The leftover juices from meat contain some of the best flavours in a roast dinner – make sure you use every drop.
“The best way to repurpose this is to create a rich, flavour-packed gravy. Simply mix with gravy granules or a stock cube and for an even deeper flavour, add a splash of red wine to the mix.”