Home cook Justin Taylor shared a photo of his “perfect” roast potatoes along with his go-to recipe – and people can’t wait to give it a go for themselves
A man has left social media users dribbling after revealing his secret to making the crunchiest roasties – and it’s created quite the buzz online.
Home cooking expert Justin Taylor took to Facebook to flaunt his “perfect” roast potatoes, sharing his special recipe alongside a snap that had everyone licking their lips in anticipation.
His post quickly became the talk of the town, with one roasted potato enthusiast gushing: “They sound amazing! My mouths watering just reading that. Can’t wait to try them!” Another eager foodie chimed in: “Yes, please. We’ll definitely be giving these a go at some point.”
Revealing his golden two-ingredient twist, Justin captioned his viral post: “Honey and mustard roast potatoes. Then Nutella bricks for dessert.”
Justin’s roast potatoes recipe
You will need:
- Peeled and chopped white potatoes
- Two teaspoons of Colman’s English mustard
- Four teaspoons of squeezy honey
- Black pepper and salt to taste
Method:
To start combine pepper and mustard in a bowl, mixing them vigorously together, followed by a good drizzle of honey to ensure it all melds perfectly.
Before your spuds hit the pan, you’ll need to heat up an oven-proof roasting tray with oil, tossing in a couple of heaped tablespoons of butter and a sprinkle of salt for good measure. After tumbling in the taters, coat them generously with the honey-mustard creation, reports the Express.
Make sure to give them another glaze with the mixture when there’s only 20 minutes left on the clock, repeating every five minutes thereafter for that extra crunch and deep flavour.
Meanwhile, Marc Williams, the culinary wizard behind The Grand’s – a swanky five-star hotel in York – prestigious kitchen, shared the most common mistake people make when trying to create the perfect roast potato. Speaking to the Daily Record, he divulged that the key is to let those parboiled potatoes cool down completely before taking the next step towards roasted perfection.
The chef shared a golden nugget for perfect spuds, advising: “To get the perfect potatoes, peel them, add them to cold water and bring them to a boil. Boil for around six minutes until the edges soften. Then, strain them and wait until the steam stops. You’ll never get a crisp result if they are full of water.”