Chef shares ‘foolproof’ roast potato recipe for crispy results

There’s nothing quite like indulging in a scrumptious roast dinner, accompanied by flawlessly crispy roast potatoes. However, when attempting to recreate restaurant-standard spuds at home, things don’t always turn out as expected.

Roast potatoes rank among the most delectable side dishes available – and represent many people’s preferred method of preparing a modest spud. Fortunately, Michelin-trained chef Poppy O’Toole has revealed the ultimate technique for cooking the crispiest roast potatoes. Even better it’s remarkably straightforward, reports the Mirror.

Initially, she emphasised that you must “make sure you use the correct type of potato.”

Poppy suggested a Maris Piper, which is undoubtedly suitable for the task.

She explained that par-boiling the potatoes proves essential, which involves cooking them in hot water before transferring them into the oven to roast.

She favours doing it longer than the “traditionally” recommended 7 minutes from Delia Smith.

Poppy advocates par-boiling for 10 minutes as “they’re a little bit softer when they come out, but they crisp up easier in the fat”.

Subsequently, her “drying” trick proves invaluable for ensuring the potatoes achieve maximum crispiness rather than becoming soggy.

Her foolproof approach involves steam drying them following par-boiling.

You won’t require any specialist equipment, simply leave them in the colander and place a tea towel over them.

Poppy explained: “The dryer the potatoes are when they go into the hot fat, the crispier they’re going to be.”

Next, the potatoes should be arranged on a hot tray of fat at a high temperature – approximately 200 degrees. Rotate them once or twice during baking, as allowing them to become crispy is ideal, and the “oil makes them go golden”.