A roast dinner is never complete without a good portion of roast potatoes. But are you actually making them properly?
Well, according to top chef Heston Blumenthal, there are a few things you must do to get the perfect roasties.
Firstly, while many people parboil the potatoes for a few minutes prior to roasting, Heston recommends doing so for around 20 minutes, according to The Sun.
And that’s not all; to ramp up the taste, he suggests popping the peels into the boiling water, too.
So why is parboiling so important?
While it’s not compulsory, parboiling potatoes allows them to soften slightly, meaning the edges will be roughened and should hopefully result in a crispier, roasted skin once put in the oven.
And there are some other clever tricks for the perfect roasties according to the Good Housekeeping food team:
Heat the fat or oil in a roasting tin BEFORE adding the parboiled potatoes.
Drain the potatoes and leave to dry for three minutes before shaking well in the colander. This will help to roughen up the edges.
Then sprinkle with a secret ingredient: flour. This gives the potatoes an extra crunch when roasting.
So there you go! No excuses for poor roast potatoes for your next Sunday lunch…
