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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.<\/p>\n
One chef has claimed a cheap cupboard staple is the secret to the “best roast potatoes you’ve ever had”.<\/p>\n
Mary Berry has shared her recipe for perfectly “crunchy” golden roast potatoes.<\/p>\n
Experts generally swear by five chef hacks to make roast potatoes super crispy.<\/p>\n
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Turn your oven up high (around 425-450F or 220-230C). This helps make the outside of the potatoes crispy.<\/p>\n
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.<\/p>\n
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.<\/p>\n
Don’t miss… <\/strong> 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.<\/p>\n 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.<\/p>\n 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!<\/p>\n
Tartiflette recipe by Mary Berry is an easy take on the French classic<\/strong>
‘I’m a food expert and you should never store potatoes and onions together’<\/strong>
Chef’s recipe is ‘the only’ method to make crispy roast potatoes<\/strong><\/p>\nDon’t crowd the pan<\/h3>\n
Turn and baste<\/h3>\n
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