Celebrity chef James Martin has revealed his ultimate secret to achieving perfectly crispy roast potatoes – and it's not what you might expect.
In a recent interview, the TV cook explained that the key lies in one simple finishing touch that most home chefs overlook.
The Game-Changing Technique
"Everyone thinks it's all about the oil or the cooking time," Martin shared, "but the real secret is in how you handle the potatoes after they come out of the oven."
According to the culinary expert, the crucial step involves gently tossing the roasted potatoes in a fine sieve immediately after cooking. This removes excess oil while creating the perfect crispy texture.
Why This Method Works
The technique serves two important purposes:
- It drains away any residual oil that could make the potatoes greasy
- The gentle tossing creates micro-abrasions that enhance crispiness
Martin emphasised that this final step makes all the difference between good roast potatoes and exceptional ones.
Additional Tips for Perfect Roasties
While the sieve method is his top tip, Martin also shared some other essential advice:
- Use floury potatoes like Maris Piper for the best results
- Parboil the potatoes with a splash of vinegar to help crisp the edges
- Let the potatoes steam dry before roasting
- Use a combination of duck fat and vegetable oil for optimal crispiness
The chef recommends serving the potatoes immediately after the final sieve step for maximum crunch.
This simple yet effective technique has been praised by home cooks who've tried it, with many calling it a "game-changer" for their Sunday roasts.
