Roast potatoes are so much crispier if covered in 1 ingredient before going in oven
Roast potatoes are a beloved staple of the Sunday roast, but there's a simple method you can use to make them even more delicious and crispy.
Few things are as comforting as a bowl of roast potatoes, but the key to making them perfect is achieving a super crispy exterior. If this is something you struggle to achieve, you may want to pay attention, as a simple ingredient could totally transform your recipe.
Roasties are an ideal accompaniment to a Sunday roast — or frankly, whenever you're in the mood for something indulgent — but achieving that ultimate crispy exterior can sometimes prove elusive. Fear not, however, as a simple cooking technique can make all the difference to your food.
It's not the only expert advice to have been shared on the topic either. Previously, a chef also revealed some tips to help people make amazing roast potatoes.
What should you do?
Mimi Morley, Senior Recipe Development Manager at HelloFresh, recently offered some expert guidance. With thousands of followers on Instagram, the brand is certainly worth heeding when it comes to culinary advice.
According to her, the key to success rests with a simple ingredient. There are also a few techniques you ought to be mindful of.
Mimi said: "Par-boiling is essential, letting them steam in your colander once drained from par-boiling is also essential to get rid of moisture, and THEN fluffing them up. Plenty of oil, warmed up in the oven first until basically smoking (but be careful when getting the tray out of the oven!)"
And, according to her, that's the entire secret. Hot oil is reportedly the solution.
What difference does it make?
What you may not appreciate is that roasting potatoes in hot oil delivers a significantly crunchier result. It creates an immediate sizzle, kickstarting the frying process without delay.
Intense heat also rapidly draws moisture from the potato's exterior layer. The scorching fat transforms the outer starch into a firm, golden crust rather than leaving the potato waterlogged.
This technique benefits your spuds in multiple ways. You simply need to exercise caution when handling it to prevent burns.
A simple method
Begin by parboiling the potatoes in salted water briefly until they become tender. After draining, roughen the edges by giving them a good shake in the colander.
This creates a fluffy, jagged surface that captures the oil effectively. Employing this method will significantly improve their texture.
Preheat your oil or fat (such as vegetable oil, duck fat or beef dripping) in the roasting tray inside the oven before introducing the potatoes. As mentioned previously, exercise care when handling it.
Roast the potatoes at an elevated temperature, approximately 400°F to 425°F (200°C to 220°C), until they develop a deep golden-brown colour. That's all there is to it.
Following this process should enable you to produce delicious and crispy roast potatoes. It's straightforward once you understand the technique.
