Jennifer Mallinson, food writer, on perfect roast potatoes
To make your roast potatoes fluffy and crunchy, boil them for ten minutes then coat them in really hot olive oil or goose fat. If you're cooking them with your meat, turn the oven up a notch after you've taken the meat out to rest. You'll get crisp, golden potatoes every time.
Jennifer Mallinson, food writer
Where to next?
Celebrity chefs - my Christmas dinner
Christmas recipe guide
Search all 200 of our Christmas recipes
Christmas food countdown
Stay within budget this year with our Christmas budget calculator
Send in your Christmas recipes and you could win celeb cookbooks.
Average rating:
Where to next?
-
Barry McGuigan, winner of Hell's Kitchen 2007, with his tip for the perfect mash
-
Carrie Taylor on leftover roast potatoes
-
Fiona Galley on perfect boiled potatoes
-
Neil Nugent, ASDA Head Chef, on best roast potatoes
-
Ricky Wilmont on a low fat alternative to chips
-
Gordon Ramsay on chopping your veg
-
James Martin, chef, on healthy snacking
-
James Martin suggests a simple mango recipe
-
Marilyn Casey on cooking with leeks
-
Marilyn Casey on preparing leeks
-
Neil Nugent, ASDA Head Chef, on cooking sprouts
Please leave a comment, tip or story in the box below
stacy, about 1 year
i find that after boiliung the potatoes for 10 minutes if you then drain them off put the lid on and give them a shake to scuff them up then put them in your roasting tray with hot oil baste at least once they will be a total success.
Report this comment
Jolers, 11 months
Definitely goose fat! Scuff up the potatoes like stacy says, put a spoonful of goose fat on a tray, heat it in the oven for 5 minutes and then add the potatoes. Lovely!
Report this comment