How to get ‘world-class’ roast potatoes EVERY time: Experts reveal the secrets to perfect crispy spuds
- Consumer organisation Choice shared the secret to the perfect roast potato
- Experts said you should put your par-boiled potatoes in the fridge briefly
- This helps to remove the moisture from the potatoes and prime them for roasting
- Experts also said you should salt them after and shake them around a bit first
Experts have revealed why putting your par-boiled potatoes in the fridge before you roast them is the secret to the perfect crispy roast side dish.
Consumer organisation Choice said if you put your potatoes in the fridge or freezer, you will get ‘world-class chips with a delicious glass-like crunch’.
‘The super dry air in your fridge or freezer is just what you need to remove moisture and prime them for roasting,’ chefs said.
Experts have revealed why putting your par-boiled potatoes in the fridge before you roast them is the secret to the perfect crispy roast side dish (stock image)
‘After 10 minutes or so, take them out, toss them with fat and oil and throw them in the oven.’
For restaurant-perfect chips, Choice also said you should ‘rough them [the potatoes] up a bit’ to break down the starch on the surface of the potato.
You can also maximise their surface area by par-boiling the potatoes and giving them a good shake before you put them in the oven.
Choice said if you want ‘world-class chips with a delicious glass-like crunch’, put your par-boiled potatoes into the fridge or freezer for a few minutes, and then pop them in your oven
When it comes to seasoning, while many think you should add salt and pepper before you put your potatoes in the oven, in fact the opposite is true.
‘Salt your potatoes at the end of the cooking process – not the start,’ the consumer organisation explained.
The reason for this is that salt draws moisture from the inside of the potato to the surface – therefore undoing all of your fridge’s good work.
Previously, Michelin-starred chef Heston Blumenthal revealed his trick for achieving roasties that are crispy on the outside, fluffy on the inside – par-boiling for 20 minutes (stock image)
Those who have seen the potato trick online were quick to say it is ‘super interesting’ and they ‘can’t wait to try it next time’.
‘Quality idea,’ one person posted.
Previously, Michelin-starred chef Heston Blumenthal revealed his trick for achieving roasties that are crispy on the outside, fluffy on the inside, every time.
The experimental chef does subscribe to the tried and tested method of par-boiling ahead of roasting, but he says the trick is to extend the boiling time.
While many believe that par-boiling for 10 minutes is enough time, the top chef said he leaves his bubbling away for at least 20 minutes for the best results.