For many across the UK, a Sunday roast is incomplete without a generous helping of golden, crunchy roast potatoes. Yet achieving that perfect, satisfying crispness can often feel like culinary alchemy. Now, a leading recipe expert has shared a surprisingly simple method that hinges on one key ingredient to guarantee success.
The HelloFresh Expert's Foolproof Method
Mimi Morley, the Senior Recipe Development Manager at HelloFresh, has revealed her definitive two-step process for creating the ultimate roasties. Speaking on January 11, 2026, Morley emphasised that the journey to crunch begins long before the potatoes hit the oven.
"There are two key things you need to do to get crunch on your roast potatoes," Mimi explained. "Parboil them and then, importantly, when you drain them, leave them in your colander with a tea towel on top to steam dry." This step is critical because, as she notes, "dry equals crispy."
Once dried, the next move is to fluff them up to maximise surface area. This creates more edges to crisp up in the oven. The final, non-negotiable stage involves the magic ingredient: plenty of oil.
Why Hot Oil is the Non-Negotiable Secret
According to Mimi, the secret weapon for that golden, crunchy finish is ensuring your oil is absolutely scorching hot. "My mum and I have discussed this at length and decided the key at this point of the process is essentially frying the potatoes in the oven," she said.
The method is precise: use enough oil to cover the bottom of your baking tray plus a bit extra, get it searingly hot in the oven, and only then add your fluffed potatoes. This technique creates an instant sizzle, sealing the outside and kickstarting the crisping process.
Professional chefs often debate methods, but the consensus on oil's role is clear. Oil is essential for creating the Maillard reaction – the chemical process responsible for browning and flavour – and that irresistible crunch. The type of oil matters too; high-temperature oils like sunflower or rapeseed, or traditional fats like duck or goose fat, perform better than olive oil for this high-heat roasting.
Choosing Your Spuds and Avoiding Common Pitfalls
Beyond the oil, your choice of potato is equally vital. For the fluffiest interior and crispiest exterior, floury varieties like Maris Piper or King Edward are the top picks. Their high starch content helps create that desirable fluffy texture inside after parboiling and roughing up.
Mimi's advice also extends to what not to do. A common mistake is overcrowding the roasting tray. Packing in too many potatoes causes them to steam rather than roast, leading to the dreaded soggy outcome. Giving them ample space is a golden rule for success.
By combining the right potato with thorough drying, careful fluffing, and a tray of piping hot oil, you can transform your roast dinner centrepiece. Stick to these expert guidelines, and you'll be well on your way to serving up the crispiest, most delicious roast potatoes you've ever made.
