Crispy roast potatoes are a yummy side dish for lots of meals, and cooks have been debating the best recipe to make them crisp for decades.
One chef has claimed a cheap cupboard staple is the secret to the “best roast potatoes you’ve ever had”.
Mary Berry has shared her recipe for perfectly “crunchy” golden roast potatoes.
Experts generally swear by five chef hacks to make roast potatoes super crispy.
Five chef hacks to make roast potatoes super crispy
Make sure your oven is hot
Turn your oven up high (around 425-450F or 220-230C). This helps make the outside of the potatoes crispy.
Use the right oil
Cook the potatoes in an oil that can handle high heat, like vegetable oil, sunflower oil, or duck fat. These oils won’t burn in the hot oven.
Heat up the roasting pan
Put the roasting pan with the oil in the hot oven for a few minutes before you put in the potatoes. This makes sure the potatoes start cooking as soon as they hit the pan.
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Don’t crowd the pan
Spread the potatoes out in one layer in the roasting pan. If there are too many potatoes in the pan, they’ll steam instead of roast, so use a bigger pan if you need to.
Turn and baste
Flip the potatoes over halfway through cooking so they brown evenly. You can also spoon some of the hot oil over them for extra flavor and crispiness.
If you do all these things, you’ll end up with perfectly crispy roast potatoes that are soft on the inside and golden and crunchy on the outside. Yum!
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