Celebrity chef James Martin has shared his professional secrets for creating the perfect crispy roast potatoes this Christmas, offering a crucial piece of advice that could transform your festive dinner.
The essential Christmas mistake to avoid
During an appearance on ITV's This Morning, the 53-year-old culinary expert explained to hosts Cat Deeley and Ben Shephard that removing meat from the oven is the critical step most home cooks overlook. "The key to this though is take the meat out for Christmas," Martin emphasised. "Don't have everything all in the oven."
He revealed that the meat should be taken out of the oven at least one and a half hours before serving, then covered with tin foil while it rests. This simple adjustment allows the oven temperature to increase properly, creating the ideal environment for crispy potatoes.
Choosing the right potatoes
Martin stressed that potato selection forms the foundation of perfect roasties. He specifically recommended British-grown Maris Pipers or King Edwards, noting that his own mother prefers the latter variety.
"Potatoes have changed season to season," the chef explained. "The potatoes that you usually get, the Maris Pipers or King Edwards, are changed across the weather so much. The most important thing is buying from this country, because a lot of the potatoes could come from Egypt as well. They're better from this country."
James Martin's step-by-step method
The TV chef outlined his precise technique for achieving restaurant-quality results:
Start with cold water: After peeling, place potatoes in a pan with cold water and bring to a boil
Par-boil briefly: Cook for only one to one and a half minutes
Drain and shake: This creates fluffy edges that crisp up beautifully
Use proper fat: Cook in dripping, lard, or duck fat in a very hot oven
Martin addressed a viewer's question about why her potatoes turned out soggy last year, explaining: "It's because the oven temperature's not hot enough. You've put in loads of stuff in a small box, right, and then you need the air to circulate."
He compared the method to professional kitchen practices: "It's the best way when you go to a restaurant, the meat is cooked at 11 o'clock in the morning and you're still carving it at 3 in the afternoon. We are not taking it straight out of the oven and carving it. It's very, very important to meat less to rest."
Viewers expressed their appreciation for Martin's clear advice on social media, with one fan commenting: "Love his cooking always makes sense," while another added: "Your roast potatoes are the best James."
Other viewers contributed their own tips, including using bicarbonate of soda during par-boiling and sprinkling potatoes with flour before roasting to enhance crispiness.
