For many Brits, the humble roast potato is the undisputed king of the Sunday dinner plate. But achieving that elusive golden, crispy exterior with a light, fluffy interior can feel like a culinary holy grail.
We went straight to the source, asking professional chefs across the UK to divulge their number one secret for creating the ultimate roastie. Their answers might just revolution your next roast dinner.
The Golden Rule: Parboiling is Non-Negotiable
Every single chef we spoke to agreed on one crucial first step: parboiling. But it's not just about boiling; it's about how you do it.
"You need to boil them until they are just tender on the outside," explains one head chef from a renowned London gastropub. "This creates a rough, starchy surface that will crisp up beautifully in the hot fat."
The Secret Ingredient You Already Own
While many home cooks might reach for olive oil, the chefs revealed a different champion for the crispiest results: goose fat or beef dripping.
"Goose fat has a higher smoke point and richer flavour," a Manchester-based chef advised. "It gives that classic, unbeatable crunch and deep, savoury taste that defines a proper roast potato."
For a vegetarian-friendly option, several chefs recommended sunflower or rapeseed oil, ensuring it's preheated in the roasting tray until it's shimmering hot before adding the potatoes.
The Shaking Technique: Don't Be Shy
This is where the magic happens. After draining your parboiled potatoes, return them to the empty, hot pan and give them a vigorous shake.
"Shake, shake, shake until the edges are really fluffy and broken down," urged a Scottish chef. "Those little mashed bits are what will create the most incredible crispy bits. It’s the most important step for texture."
Oven Temperature: Crank It Up
Patience with a low oven is a mistake. The consensus was clear: blast them.
"A roaring hot oven – around 220°C (200°C fan) – is essential," stated a Bristol chef. "You want to hear them sizzle as soon as they hit the tray. That initial heat blast seals the deal on the crispiness."
Remember to turn them only once during cooking to ensure an even, all-round golden colour without disturbing the crust that's forming.
By following these expert tips—perfect parboiling, using the right hot fat, aggressive shaking, and a searingly hot oven—you can consistently produce show-stopping roast potatoes that will steal the show at any Sunday lunch.
