Roast potatoes are a British staple, but one chef’s unconventional method has sparked debate among food lovers. Dariel, a self-taught cook, claims his technique delivers the crispiest, fluffiest spuds – but not everyone agrees.
The Controversial Method
Instead of parboiling, Dariel soaks his potatoes overnight in salted water. "It draws out excess starch," he explains. "That’s the real secret to perfect crunch."
Step-by-Step Guide
- Cut Maris Piper potatoes into even chunks
- Soak in cold, heavily salted water for 12-24 hours
- Drain and pat completely dry
- Toss in a mix of duck fat and rapeseed oil
- Roast at 200°C (180°C fan) for 90 minutes, flipping twice
Why It Works (Or Doesn’t)
Food scientists confirm the salt bath alters the potato’s cell structure, potentially creating more surface area for crisping. However, Michelin-starred chef Marcus Wareing calls it "unnecessary faff": "Proper parboiling and roughing up achieves the same result in half the time."
The Taste Test
Our blind tasting panel reported:
- Texture: Exceptionally crisp exterior (8/10)
- Flavour: Slightly saltier than traditional methods
- Effort: Requires planning ahead
Would you try this method, or stick to tradition? The potato debate continues to divide kitchens across the UK.
