Top chefs reveal the crucial step of allowing par-boiled potatoes to cool completely before roasting for that irresistible crispy exterior.
As we approach Christmas, home cooks across the country strive to create the perfect roast dinner. A staple on most Christmas plates is the fluffy-on-the-inside, crispy-on-the-outside roast potato. However, achieving that perfect roastie can be a challenge. To help aspiring chefs create the best roasties for Christmas Day, we've compiled tips and tricks favored by top chefs for optimal results.
One crucial tip, emphasized by many chefs, centers on the process before potatoes even enter the oven. Most chefs recommend par-boiling potatoes after scrubbing and peeling. After boiling for about 6 to 10 minutes, drain them and gently rattle them to roughen the edges. Here's where technique might differ. Top chefs insist on allowing the par-boiled potatoes to cool completely before adding them to hot, sizzling fat in the oven. Some chefs suggest resting them on a metal rack, allowing them to steam dry, as celebrity chef Tom Kerridge does with goose fat. Others advocate for refrigerating the potatoes to ensure complete cooling before roasting. Joe White, head chef at Manchester's acclaimed 10 Tib Lane, advises: 'For the perfect roasties, steam or boil them the day before and let them air dry overnight in the fridge. This will create an extra crispy exterior upon roasting.' Chef Marc Williams from The Grand in York explains that this approach stems from the need to remove as much water as possible from the potatoes, stating: 'You'll never achieve a crisp result if they are full of water.
Roast Potatoes Cooking Tips Chef Secrets Christmas Dinner Crispy Potatoes
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