With Christmas around the corner, it’s important to get your roast potatoes just right – and one chef shared a tip which could help you achieve the perfect spuds
Mastering the art of perfect roast potatoes is no easy feat.
Nothing can spoil a scrumptious roast dinner faster than subpar spuds. It’s crucial to achieve that ideal balance of crispy exterior and fluffy interior which makes them so irresistibly delicious.
A quick online search for roast potato recipes will yield countless individuals boasting about their unbeatable methods. Some argue the type of oil used is key, while others insist it’s all about roughing up the potatoes before they hit the oven.
However, with Christmas fast approaching and the pressure on to serve up top-notch roasties, there’s another trick you can try this year to ensure your potatoes are a real crowd-pleaser. A TikTok chef revealed that adding one particular ingredient to your boiling water can elevate your spuds to new heights, making them a standout side dish alongside your turkey and vegetables.
According to Sam Way, simply tossing in a few peeled and crushed garlic cloves during boiling can infuse your potatoes with an extra burst of flavour. The chef also concocts a tasty herb mixture to sprinkle over his potatoes as they roast.
His recipe serves 6-8 people and can be found in full below. He specifically recommends King Edward potatoes for their superior crisping ability and roasts them in goose fat, although duck or beef fat can be used as a substitute.
Ingredients
- 2kg King Edward potatoes, peeled and cut into chunks
- A few garlic cloves, peeled and crushed in the palm of your hand
- 500g goose/duck/beef fat
- A few sprigs of rosemary, stalks removed
- Zest of 1 lemon
- A generous sprinkling of sea salt
Method
Kick things off by boiling your spuds with a pinch of salt and those garlic cloves – chuck in some rosemary if you’re feeling fancy. Cover them with cold water, bring to a boil and simmer until they’re tender but still holding their shape.
Pre-heat your oven to 200C (gas mark 6) and let those potatoes steam dry after draining. Give them a rough-up in the pot with the lid on for those all-important crispy edges. Get your chosen fat sizzling in a tray in the oven for about 15 minutes. Then, lovingly coat each potato chunk in the hot fat and roast them for an hour to an hour and a quarter, giving them a turn every 20 minutes to ensure an even crisp.
While they’re turning golden, whip up some rosemary salt by mixing the herb with lemon zest and sea salt. Once done, sprinkle your roasties with this fragrant mix and serve.
In his video caption, Sam raves: “This is THE perfect potato for any roast or Christmas dinner, or simply to go alongside a bowl of rich gravy.” And eager foodies were itching to test the recipe, with several lamenting their usual struggles of ending up with “soggy” spuds. They’re keen on trying Sam’s method for potentially crispier results.
One person shared: “My potatoes always come out soggy and not crispy. Following these directions next!” While another said: “Definitely giving this a go.”
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