The ultimate roast potato secret has been revealed and it couldn’t be simpler – and all you need is a pinch of flour and salt in the water. The results are spectacular…
Roast potatoes are a must-have for any Sunday roast or Christmas dinner – and now you can take your spuds to the next level with one simple, affordable ingredient.
While some people slather their potatoes in goose fat and others shake them to fluff them up, there are countless ways to prepare this beloved side dish. Asda’s senior innovation chef, Rich Harding, has shared his fool-proof method for ensuring your roasties are always top-tier – and it involves just one key ingredient.
He revealed that the ultimate secret to perfect roast potatoes is adding a pinch of flour and salt to the water. Choosing the right type of potato is also crucial, said: “Make sure you’re using the correct potato, a fluffy variety like Maris Piper and King Edward is best.
“Par boil the potatoes from cold salted water, then cook them until they are more than half cooked but not quite mashable.” When draining the potatoes, he recommends using a fork to “fluff up the edges” to achieve the “desired crispiness” we all crave.
It’s also “essential” to add a tablespoon of “flour or semolina” to enhance the crispiness. “This is also a good time to add flaked sea salt or even Asda’s new Cook by Asda Roast Potato Seasoning,” he added.
“Then get the oven tray with your choice of fat screaming hot, I start my oven off at around 230C. Options like goose fat and duck fat are great for flavour, but vegetable oil or sunflower oil are absolutely fine as long as they are really hot.”
Celebrity chef Rich Harris has revealed his top tips for achieving the perfect roast potatoes. He advised: “You could also par boil the potatoes in vegetable or chicken stock, for added flavour.
“If you’re roasting your potatoes in vegetable or sunflower oil, I like to add a good knob of butter for the last ten minutes or so. You could also add a tablespoon of Marmite to the tray and toss the potatoes in it once melted.”
