A Michelin-starred chef has shared his top tips for making perfect roast potatoes – and revealed the common mistakes we’re all making when it comes to the festive side dish
Crispy, mouth-watering roast potatoes are a staple on the Christmas dinner table.
However, according to an award-winning chef, we’re all making easily avoidable mistakes. Michelin-starred chef Jeff Baker, who has served the Queen and is currently the executive development chef at Farmison & Co, has revealed how we can perfect our roasties and wow our guests this festive season.
After all, they’re arguably the best part of the meal but can be one of the trickiest to master. With over three decades of experience in professional kitchens and having worked alongside some of the industry’s finest, Jeff certainly knows his stuff. He shared some of his top tips with The Mirror back in 2019, so get ready to jot down where you might be going wrong.
1. Not using fresh potatoes
It may seem like a no-brainer, but starting with fresh potatoes is the first step towards perfect roasties. Never attempt to use old potatoes for cooking as they could be rotten and potentially make you very ill.
When purchasing your potatoes, inspect them for any signs of mould or damage. Then, store the chosen ones in a cardboard box or paper bag for optimal ventilation.
Keep your potatoes in a cool, dark place that is around 45 to 50 degrees Fahrenheit. Regularly check your stored potatoes, as they may become soft and shrivelled and will need to be discarded.
2. Buying the wrong type of potatoes
Yes, there are indeed perfect potatoes for roasting! By selecting the right spud for the task, you can guarantee those dreamy crispy edges and fluffy centres. I’d suggest King Edwards or Maris Pipers, which are easily found at this time of year.
However, your regular white potatoes will also do the trick, they might just need a vigorous shake in a sieve after par-boiling to fluff them up.
3. Using too much oil
It’s easy to make the mistake of trying to crisp up your potatoes by practically submerging them in oil, resulting in them being burnt on the outside and undercooked on the inside. This is why it’s crucial to fluff up your potatoes before roasting by partially boiling or using my preferred method of steaming.
You can parboil your spuds for 10 minutes in salted water or steam for 15 minutes (depending on the size of the potatoes). Make sure to let your potatoes dry and cool slightly before roasting.
4. Not leaving enough space
Given that most of us are cooking for our entire family at Christmas, we’ll be preparing a lot of food and a heap of roast potatoes.
If you’re making more than usual, it’s recommended to use several trays instead of cramming them all onto one. This is because the potatoes need room to crisp up in the oil or you risk them turning soggy as they sit in the oil.
So ensure that you grab an extra roasting tray or two so that all your hard work doesn’t go down the drain!
5. Not leaving them in the oven long enough – or too long
The question of how long to roast your potatoes is a hot topic during the festive season. However, it’s influenced by several factors that many might not consider, such as the size of the spuds.
I’d suggest a minimum of 30 minutes at 220°C /200°C fan assisted (gas 7), checking every 10-15 minutes and giving them a shake to enhance their crispiness. If you’re still uncertain after this half-hour, sample a potato.
Not only can you verify if they’re done, but you also get first dibs on the crispiest roastie… With these useful hints, you can sidestep the errors that result in subpar roast potatoes and satisfy all your guests over the holiday season.
Once you’ve mastered the roast potato, you’re well on your way to a splendid Christmas feast!
