Chef says 1 cooking method promises perfectly crispy roast potatoes

We all know roast potatoes are one of the best things on a Christmas dinner – especially when the person making them knows how to cook them to pure perfection.

Everyone has their own methods and quirks when they’re in the kitchen, but Chris Davey, a private chef and owner of a renowned farm shop/restaurant, The Cotswold Guy, has shared how to guarantee yourself crispy potatoes every single time.

He said: “One thing that truly makes a difference when it comes to roast potatoes that are seriously crispy is to cook them two-thirds of the way through, let them cool in the fridge, and then finish them off. 

“It may sound like extra work, but I assure you, this is what separates good roast potatoes from absolutely great ones, and you will never go back once you start doing it.

“Now, the science behind it is pretty straightforward: when you parboil your potatoes until they are about two-thirds cooked, then let them completely dry out in the fridge overnight, you are removing loads of moisture from the surface. That dry, slightly rough exterior is what turns into the most incredible crispy, crunchy coating.

“I parboil them, give a good shake to rough up the edges, then pop them in a bag or container and leave them in the fridge. The next day, when you’re ready to roast, they’re already prepped, and that overnight rest has made them even better. 

“Using goose fat instead of oil takes things up another notch-it’s got this rich flavour and higher smoking point that gives you that golden, restaurant-quality finish.”

Ingredients:

• 1kg floury potatoes (Maris Piper or King Edward work brilliantly)
• 100ml goose fat
• Salt
• Optional: Fresh rosemary and garlic cloves 

Method: 

Peel the potatoes and parboil them in chunks, about 5-6cm in size. This way, it ensures even cooking.

Place them in a large pan of cold salted water; bring to the boil, then simmer for about 6-7 minutes until they’re two-thirds cooked, you want them tender on the outside but still firm in the middle.

Drain well in a colander and give them a really good shake to rough up all those edges; you want them looking quite battered and floury on the outside.

Let them cool completely before transferring them to a container or bag and placing in the refrigerator overnight. This drying-out process is important.

Next day, put your goose fat in a roasting tin and heat it in the oven preheated to 200°C or 180°C/fan until it is smoking hot, about 10 minutes.

Take the potatoes directly from the fridge and add them carefully to the hot fat. They should sizzle immediately. Turn to coat correctly. 

Roast for 45-50 minutes or until golden and super crispy all over, flipping halfway. If using rosemary and garlic, add them in the last 10 minutes. Drain on kitchen paper, season with plenty of salt, and serve at once.