Chef Harrison Webb has shared his recipe for the ‘best’ crispy potatoes – and they look divine. His easy-to-follow recipe has proven to be a hit with fans online
A chef has become an internet sensation after revealing his secret to making the ‘best’ crispy potatoes.
His straightforward recipe has taken social media by storm, with fans hailing the results as ‘divine’. Harrison Webb, a whizz in the kitchen, took to TikTok to show off his method for creating the ultimate crispy spuds with a soft centre, perfect for any Sunday roast.
The video tutorial has since racked up a staggering 6.8 million views. Harrison kicks off his potato perfection guide by chopping spuds into quarters and thoroughly rinsing them until the water is crystal clear. He then seasons them with crushed garlic, rosemary, and a dash of salt and pepper, while preheating his oven to a toasty 180C.
The culinary maestro, boasting over 31,000 followers on his page, heats five tablespoons of goose fat in a roasting tin in the oven. Meanwhile, he parboils the potatoes until they’re tender.
After draining the soaked potatoes, Harrison advises: “Get rid of the sprig and drain them over a large colander. Pour them onto a large plate and let them dry out for about five minutes.” He then ensures the potatoes are bone-dry before tossing them in the hot goose fat, guaranteeing each piece is gloriously coated.
As the chef slid chunks of spuds into the oven, he shared the golden rule with his followers: “We’re going to be pulling them out every 30 minutes.”
During the wait, he turned his attention to crafting fragrant rosemary salt, mashing a generous spoon of rosemary with equal parts salt before throwing in an unexpected twist – zest from half a melon. He assured this secret addition would elevate the dish enormously, vowing it’d taste ‘next level’.
Harrison whipped the potatoes out of the oven on schedule to ensure that iconic crispy exterior without a hint of burn. He teased his viewers, chuckling: “How many times do I say potatoes? Save this roast potato recipe for Christmas.”
The online crowd went wild over his culinary wizardry, plastering praise all over his socials. Admirers gushed with comments like “they look banging,” and “Omg they look divine.”
A veggie fan piped up with a hot tip for a goose fat swap, advising: “You can substitute goose fat with a vegetable oil like sunflower oil. In fact they will come out crispier this way.”