Enjoy the fluffiest, crunchiest roasties with this recipe (Image: Getty Images)
The humble can make or break a Sunday roast – undercooked or not crunchy enough can turn a delicious dinner into a disappointment. Lucky for us, celebrity chef has come to the rescue with his ultimate for the crispiest roast potatoes.
According to the Michelin-starred and former host, the key to perfect roast potatoes lies in a simple additional step that goes above and beyond just sticking them in the oven to roast. By carefully following his instructions, the chef believes you can enjoy “the perfect, ultimate, roast potato” every time. Sharing his advice for roastie perfection, Tom says that each spud should be left to develop a crust before roasting.
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Once potatoes are boiled let them air dry to create a ‘crust’ (Image: Getty Images)
He explained: “Leaving your boiled potatoes to dry at room temperature will help them gradually form a hard crust around the edges. That’s the part that goes crispy and crunchy when roasted.”
In his on the GoodFood website, the chef also dispels another popular potato myth. “You don’t need to use duck or goose fat to get the perfect roast,” the chef explained. “Clean vegetable oil will work just fine.”
If you can’t wait to recreate Tom’s roasties at home, here’s how to do it.
Tom Kerridge’s ultimate roast potatoes
Ingredients:
- Six medium/large peeled potatoes cut into equal sizes (ideally red duke or maris pipers)
- 200ml vegetable oil
- Salt flakes
Method:
Peel the potatoes and cut them to your preferred size.
Put them in a pan and cover with water. Add a good pinch of salt. Bring to the boil then gently simmer for 20-25 minutes until the potatoes are cooked all the way through.
Gently lift them from the water with a slotted spoon and place on a cooling tray, such as a cake rack. Leave them to dry at room temperature to form a crust.
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Make sure the spuds have enough room on the roasting tray (Image: Getty)
Heat your oven to 180C/160C fan/gas 4. Place a high sided baking tray filled with clean vegetable oil into the oven and leave to heat up.
When it’s hot, place your potatoes in the pan, leaving plenty of space in between,. Tom recommends making sure that there’s plenty of space between your potatoes in the roasting pan. He said: “If they’re piled up on top of each other they’ll steam, when what you want is for them to fry in the bottom of the pan.”
Put the tray back in the oven for 40 minutes, taking it out every 10-15 minutes to turn the potatoes so they get nice and crispy all round.
Once cooked, season them with some nice flaky sea salt.