How to make the 'best' crispy roast potatoes for a perfect British Sunday roast
Roast potatoes are a key part of a Sunday roast
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Roast potatoes are a must when putting together any Sunday roast dinner.
Making the perfect side starts when deciding what potato to use.
Speaking to GB News, Chef at Miele GB Cesar Fernandez shared his tips for the "best potatoes" using Maris Pipers.
He said: "To make the best roast potatoes, the first step is to make sure you select the right variety. I love Maris Piper.
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"When you cut your potato, make sure there are plenty of flat surfaces.
"This way, they will crisp up better when they are in contact with your sizzling hot baking tray.
"Check the timings when parboiling, as a minute too long and they will turn into soup.
"I love par steaming my potatoes for 15 minutes, as steaming makes sure they don’t absorb too much water and will give you a much better result."
Making sure the timings and temperatures are correct will make all the difference.
High quality potatoes will also make the recipe better.
This comes as the "best" way to store potatoes to "prolong shelf life" and stop them from rotting was shared.
Create crispy potatoes by using the correct fat, Cesar continued.
He said: "My fat of choice is either vegetable oil or beef dripping, which makes the potatoes extra crispy.
"Make sure you add plenty, this is not diet food.
"If you want to add seasonings such as garlic and rosemary, make sure you do that towards the end of the cooking time, otherwise they might burn and will change the flavour of the potatoes."
The expert also shared some tips on keeping them crispy if they are not ready to serve straight away.
He added: "If your potatoes are ready but you are not ready to serve them just yet, hold them at a low temperature in the oven (around 90 – 100C).
"Make sure there is nothing else inside the oven or the extra moisture will make them soggy.”
Cesar shared the best recipe and method below.
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The chef shared his best tips
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Roast potato recipe
Ingredients - Serves 8
2kg floury potatoes, peeled and quartered
200ml beef dripping or duck fat
Salt and freshly ground black pepper
Method
1. Place the peeled and quartered potatoes into a large perforated tray. Steam at 100°C for 10 minutes, or until fully cooked and soft. Alternatively, cook them using rapid steam cooking using a steam microwave at 100°C 300W for 10 minutes.
Remove from the oven and give them a good shake to fluff the outside of the potatoes.
2. Heat your oven on the fan setting at 220°C and pour the cooking fat into a roasting tray and place in the oven to heat through until it is piping hot.
3. Transfer the potatoes to the roasting pan and toss around to coat with the oil. Season with salt and pepper. If available on your oven, select the Crisping Function or if using a Combination Steam Oven – cook on Combination Mode at zero per cent humidity.
4. Cook the potatoes for 45 to 55 minutes until the potatoes are crispy and golden. Serve immediately and enjoy.