{"id":8979,"date":"2023-10-22T07:19:03","date_gmt":"2023-10-22T07:19:03","guid":{"rendered":"https:\/\/kitchensinks-reviews.com\/?p=8979"},"modified":"2023-10-22T07:19:03","modified_gmt":"2023-10-22T07:19:03","slug":"chefs-ultimate-roast-potato-recipe-for-perfect-crunchy-spuds-every-time","status":"publish","type":"post","link":"https:\/\/kitchensinks-reviews.com\/everyday-meals\/chefs-ultimate-roast-potato-recipe-for-perfect-crunchy-spuds-every-time\/","title":{"rendered":"Chef\u2019s \u2018ultimate\u2019 roast potato recipe for \u2018perfect crunchy spuds every time\u2019"},"content":{"rendered":"
Gordon Ramsay’s crispy roast potatoes<\/h3>\n
Roast potatoes are essential to any British roast dinner, but many struggle to make them just right.<\/p>\n
The goal with roast potatoes is to achieve a crisp and crunchy outer later that remains fluffy on the inside.<\/p>\n
Taking to her website Poppy Cooks, Poppy O\u2019Toole, Michelin-trained chef turned potato enthusiast, has shared her recipe for the \u201cultimate roasties\u201d.<\/p>\n
She claimed that these are \u201cthe only roast potato you need in your life”.<\/p>\n
Poppy added: \u201cThe only things you need are potatoes, salt and vegetable oil. Seriously, that\u2019s it. Forget the fancy pants bicarbonate of soda or flour, who needs herbs or animal fat?<\/p>\n
\u201cGet the perfect crunchy roast potato following my simple steps. Perfect crunchy spuds every time. What more could you want?\u201d<\/p>\n
Ingredients\u00a0<\/h3>\n
Four Maris piper potatoes, peeled and cut into equal-sized chunks<\/p>\n
100ml vegetable oil<\/p>\n
Plenty of salt<\/p>\n
Method\u00a0<\/h3>\n
The first step is to cut up potatoes into large chunks for more surface area. The chef claimed that this will \u201chelp them get super crispy\u201d.<\/p>\n
Start with cold water in the pan and bring up to temperature with the potatoes in it.<\/p>\n
The expert said: \u201cAnything grown underground needs to start in cold water, anything overground can go straight into boiling water.\u201d<\/p>\n
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When the pan is boiling, heavily season the water with salt. Poppy noted: \u201cYou want it to taste almost like seawater.\u201d<\/p>\n
She claimed that salting the water not only helps with the flavour but also \u201ckeeps the nutrients locked in\u201d.<\/p>\n
Once the potatoes have been boiling for 10 to 15 minutes, \u201calways\u201d steam dry them. Drain and leave them in the colander with a tea towel over the top for 10 to 15 minutes.<\/p>\n
Poppy claimed that the steam is a big help as it allows the potatoes to get \u201cextra fluffy\u201d.<\/p>\n
The next step is to pre-heat the oil or fat in the tray before you add your spuds. This is \u201cvery important\u201d. Preheat the oven to 220\u00b0C Fan\/475\u00b0F\/Gas Mark nine.<\/p>\n
Once the potatoes are ready, give them a good toss in the tray to fluff them up and then carefully pour into the hot tray with the oil.<\/p>\n
Cook the potatoes for 20 minutes then remove from the oven. Turn the heat down to 180\u00b0C Fan\/400\u00b0F\/Gas Mark six.<\/p>\n
Give the potatoes a turn and return to the oven for a further 15 minutes. You may need less or more time so keep an eye out.<\/p>\n
Once \u201cgolden and crunchy\u201d, they are ready to go. Poppy said: \u201cSprinkle with a little more salt and enjoy the ultimate roasties.\u201d<\/p>\n