Whether you say potato or potahto, we all want our spuds the same way at Christmas. This is the route to ravishing roasties
Fluffy on the inside. Crisp on the outside. You can't beat a proper roast potato.
6 tips for perfect roasties
- Pick floury, not waxy. There are essentially two types of potato – waxy ones are good for salads, while floury make great roasters. Go for King Edward or Maris Piper.
- Boil until soft. Bring up to the boil in cold, salted water and leave to simmer for about 10 minutes until the outer edge is softish. A fork needs to be able to easily cut them. (If it stays smooth leave for a bit longer).
- Shake that thing. Drain spuds in a colander, put back in the pan, lid on and shake them up to rough up the edges. It’s those sticky-out-bits that go extra crunchy.
- Roll with it. The secret to good roasties is HOT oil / fat / lard. Using a long handled spoon lower each spud into your hot oil (beware hot oil splatters). Roll your potatoes in hot oil or goose fat until they’re completely covered.
- Take your time. Roast your spuds for at least 40 - 50 minutes.
- Give 'em a turn. Halfway through the cooking time, turn your spuds so they're evenly cooked. Soggy bums aren’t just a baking bad.
Best-ever potato recipes
Whether you want to freeze-ahead or add a sprinkle of sesame seeds, take your pick from these foolproof recipes.
Marcus Wareing meets King Edward. You just know this recipe is going to work.
Open sesame! Behind that oven door, golden potato treasure lies.
Fancy peeling potatoes on Christmas morning? No thanks. Freezing isn’t just a great way to get ahead, it’ll make your roasties extra crispy too.
Chips on Christmas day? Why not.