As the nation prepares for the festive feast, the quest for the ultimate crispy roast potato reaches its annual peak. While debates rage over the best fat or oil to use, a consensus has emerged from the country's top culinary talent on one non-negotiable step.
The Universal Chef Technique for Crispy Roasties
Eight leading chefs, including culinary legend Raymond Blanc and Tom De Keyser, head chef at Chelsea's Chalk Freehouse, shared their wisdom with The Times. Despite differing on timings, they all champion parboiling the potatoes before they hit the roasting tin.
Raymond Blanc advocates for a brief five to six-minute parboil, while others suggest up to ten minutes. However, the true secret lies in what happens next. Every expert emphasised the critical importance of steam-drying the parboiled spuds for 10 to 15 minutes.
This involves draining them in a colander, draped with a clean tea towel, to remove all surface moisture. This single step is the foundation for achieving that coveted, glass-like crispy exterior that defines a perfect roastie.
Pro Hacks for Maximum Crunch and Flavour
Tom De Keyser revealed an advanced hack to take the crispiness even further. "My real secret hack is creating a starchy paste," he explained. After parboiling, he mashes a couple of potato pieces with a bit of the cooking water to form a paste, then rolls each potato in it. This coating dramatically increases the surface area for crunch.
On the choice of potato, the chefs were also aligned. Maris Pipers are the unanimous favourite for their floury texture, which delivers a fluffy interior contrasting with the crispy shell. Seasoning the parboiling water was another key tip, flavouring the potatoes from within. Restaurateur Will Murray advises a further sprinkle of salt during the steam-drying phase to draw out extra moisture.
Finishing Touches for Christmas Day Success
Whether you choose goose fat, olive oil, or rapeseed oil, the chefs stress one rule: heat the fat in a scorching hot oven first. The potatoes should audibly sizzle when they hit the tray. Your oven should be around 200°C, and if cooking other dishes at lower temperatures, place the roasties on the top shelf.
While trendy swaps like using clotted cream or Marmite-infused oil circulate on social media, the professionals suggest mastering the core technique first. As Tom De Keyser's starchy paste trick proves, sometimes the best secrets are simple, science-backed methods that guarantee a standout centrepiece for your Christmas table.
