How to cook roast potatoes: MasterChef tips for perfect crispy, flavoursome roast potatoes
Christmas is finally here, which means the traditional roast dinner will be gracing the dining tables of people across the nation. For most, the crispy, yet, fluffy roast potatoes are the highlight of the festive dinner – but only if they’re done well. Luckily, celebrity chef and MasterChef judge, Marcus Wareing has prepared tips to achieve the perfect roast potatoes in an easy to follow three-step guide.
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Marcus Wareing is an English celebrity chef who is currently Patron of the one-Michelin-starred restaurant, Marcus in Knightsbridge. He is best known for delivering delicious food and recipes to the British public and for presiding over the elite judging role on MasterChef: The Professionals and Celebrity Master Chef alongside co-judge, Gregg Wallace.
When it comes to achieving the perfect roast potatoes this Christmas, looking at some of the top chef’s of Briton could be a just the inspiration needed to achieve your goal, especially, when they have some delicious and incredibly easy recipes to follow.
Marcus Wareing, the celebrity chef, knows the importance of achieving the perfect roast potatoes at Christmas and swears by one three-step recipe to achieve the best results, he explained: “ Christmas is all about time with family and friends and there’s nothing that brings you together like a proper Christmas meal.
“Crispy, flavoursome roast potatoes are crucial to a roast and this is the recipe I swear by.
“It’s guaranteed to get the family queuing up for seconds.
Marus Wareing roast potato recipe
- 1.5kg potatoes (King Edward or Maris Piper), peeled and evenly chopped
- 1 tsp sea salt, plus extra to sprinkle
- 75g duck fat
- 75ml vegetable oil
- 1/4 bunch of thyme
- 3 garlic cloves, peeled and left whole
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Step 1 – “Put the potatoes in a large saucepan and cover with cold water.
“Add the salt, bring to the boil and cover, reduce to a simmer and cook for about 15 minutes until just about tender,” he added.
“Drain and shake them in a pan fairly vigorously to rough up the edges.
“Lay out in a single layer to cool and put in the freezer for 1 hour to dry, or the fridge,” he recommended.
Step 2 – “Preheat the oven to 220°C / 200° C fan / gas 7.
“Put the duck fat and vegetable oil in a large deep-sided roasting tray and put into the oven for 10 minutes.
“Carefully remove from the oven and put the dry potatoes in one by one using tongs,” he added.
Step 3 – “Season, add the thyme and garlic and baste the potatoes with the oil.
“Roast in the oven for 30-40 minutes, basting frequently with the hot fat.
“When the potatoes are golden and crunchy, use a slotted spoon to lift them out of the tray and onto kitchen paper to absorb excess fat.
“Sprinkle with a light salt and serve.”
The easy to follow three-step-guide will ensure you achieve the most delicious and fluffy roast potatoes this season.
Recipe extract from Marcus at Home
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