For many across the UK, the Sunday roast is a sacred weekly ritual, but it can be marred by one culinary disappointment: a plate of limp, soggy roast potatoes. Achieving that ideal combination of a shatteringly crisp exterior and a cloud-like, fluffy interior can feel like a daunting task.
Thankfully, professional chef Liam Dillon has shared his straightforward, expert techniques to ensure roastie perfection every single time, as reported by the Express. His method focuses on a few critical steps, from selecting the right potato to a crucial shaking technique.
The Foundation: Choosing the Right Potato
The journey to potato nirvana begins not in the oven, but at the supermarket. According to Chef Dillon, not all varieties are created equal for this purpose. He insists that only the Maris Piper potato provides the perfect balance of a fluffy centre and a crisp shell. This floury variety is key to the textural contrast that defines a great roast potato.
The Parboiling 'Cheat Code' and Fluffing Up
The next stage is where the magic starts. Dillon advises chopping your potatoes into large chunks and parboiling them in well-salted water for around 12 to 15 minutes – significantly longer than many home cooks might expect. "Until they actually start to fall apart," he explains.
This extended parboiling is, in his words, "the cheat code" for achieving that sought-after fluffy interior. Once drained, let the potatoes steam dry thoroughly in the colander. Then comes the vital step: give the pan a vigorous shake to rough up the surfaces. This creates jagged edges and fluffy fragments that will transform into the crispiest bits in the oven.
Roasting with Herbs and Constant Attention
For roasting, Dillon recommends melting unsalted butter in your roasting tin and ensuring each potato chunk is thoroughly coated. Arrange them in the tin alongside whole sprigs of fresh herbs like rosemary, sage, and thyme. Cooking them intact infuses the butter with aromatic flavour without the risk of burnt, bitter leaves.
Roast at 190C for 30 to 40 minutes, but don't just set a timer and walk away. The final secret is frequent, deliberate turning. "Turn them like you mean it and don't let them dry out," the chef advises. "Every rotation into the butter is a step closer to potato nirvana. This constant baste-and-turn approach creates the mythical roastie: crisped on every millimetre, moist inside, and shimmering with savoury glory."
By following these focused steps – the right potato, aggressive parboiling, strategic shaking, and attentive roasting – you can consistently elevate your Sunday dinner centrepiece from a potential letdown to an undeniable triumph.
