Make the ‘best roast potatoes you’ll ever eat’ in six simple steps

There is nothing better than crispy and crunchy roast potatoes to pair with a Sunday roast, and one chef has revealed he has some easy-to-follow techniques in order to perfect your golden roasties.

Sam Stern is a professional chef and cookbook author who has said in a video you can make the “best roast potatoes you’ll ever eat” in six simple steps, but there are three cooking methods you need to know in order to follow his mouth-watering recipe. 

In order to make the roast potatoes, the three key ingredients are bicarbonate of soda, butter and a chicken stock cube, which you already likely have in your kitchen.

In a post online, Sam explained: “There are several tricks I’m using the ensure the perfect roastie. Bicarbonate of soda when parboiling gives you a better surface for crisping.

“Then I love roast potatoes when you roast a chicken with them, all of that flavour goes into the spuds. So instead we are using a chicken stock cube for that flavour, you can sub in a veggie stock cube too. Finally, we are cooking in clarified butter for a buttery flavour but still incredibly crisp texture.”

How to make the crispiest roast potatoes 


  • 1kg of peeled potatoes
  • 100ml of butter
  • Two peeled garlic gloves
  • One chicken stock cube
  • Half a tablespoon of bicarbonate of soda
  • One tablespoon of salt
  • Two tablespoons of oil
  • Handful of rosemary
  • Handful of thyme
  • Salt and to taste

Kitchen equipment

  • Large pot
  • Colander
  • Oven-proof baking tray tray

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@samsterncooks There’s a few sneaky tricks on how to make the best roast potatoes in the world. Full recipe on my Instagram. #cooking #fyp #food #recipe #foodporn #foodtiktok #foodie #potato #roast #roastpotatoes #garlic #viral #asmr ♬ Stories 2 – Danilo Stankovic


To begin, Preheat your oven to 200C/180 Fan. Prepare your potatoes by peeling them and chopping them into quarters. Then add them to a large pot of cold water.

Add the salt and bicarbonate of soda to the water before bringing it to a boil Boil the potatoes for around 10 to 15 minutes, and then drain.

Allow the potatoes to cool down, then shake them in a colander to rough them up a little, which will make the edges much more crispier.

Add the chicken stock cube to a small bowl (or pestle and mortar if you have one). Use a spoon to break down the stock cube and then add a tablespoon of oil to the small bowl. Mix well to combine together.

Now, pour your butter onto a baking tray and put into the oven until sizzling and very hot. Carefully remove the tray with oven globes and add the potatoes, garlic, rosemary, theme, and chicken stock mixture as well as some more oil and seasoning.

Cook the potatoes for 25 minutes, and then check on them to turn them over. Roast for another 25 minutes (50 minutes in total) and your roast potatoes should come up tender, golden and very crispy while still being fluffy in the middle.

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