A side of roast potatoes is the perfect accompaniment to a Sunday lunch – but they are notoriously tricky to perfect.
Now a team of cookery experts at Good Housekeeping (GH) has created a foolproof recipe for the perfect roasties that will guarantee deliciously crispy spuds every time.
The trick is to cook them for a very specific length of time and to use a secret ingredient – flour – to ensure they become extra crispy while remaining fluffy on the inside.
Roast potatoes are usually served with a traditional Sunday lunch – which thousands will be making this coming Sunday for Easter
How to make the perfect roast potatoes revealed
1. Parboil the potatoes for no longer than 12 minutes.
2. Leave them to dry for three minutes before shaking them in a colander to fluff up the edges.
3. Sprinkle with flour.
4. Heat the oil or fat in a roasting tin until it is bubbling before adding the potatoes.
5. Roast until golden brown and crispy.
The first trick to ensuring you make the perfect roast potatoes is to parboil the spuds before roasting them.
This will soften them slightly and allow the edges of the potatoes to roughen and fluff up, which will result in a crispier roast potato.
The GH cookery team say you should parboil them for exactly 12 minutes – otherwise they will become too soft and overcooked.
They also advise that you let them dry on their own for precisely three minutes.
Their next crucially important tip is to shake the parboiled potatoes in a colander.
This will fluff up the edges to make the skin perfectly crispy once roasted.
The best way to get roast potatoes crispy is to parboil them first, fluff them up, and sprinkle them with flour
The key to the most delicious spuds is sprinkling the potatoes with flour before roasting them, according to GH.
This will give the spuds an extra crunch, it’s said.
Lastly, you must ensure the oil you roast your potatoes on is piping hot before you put them in the oven.
If the oil is not hot, you will not get a crispy skin and the potatoes will absorb all the oil, making them greasy.
Last week, GH revealed how to make the perfect mashed potato too.
The cookery team advise that you use potatoes that are high in starch such as Russets, start from cold water when boiling them instead of using freshly boiled water from the kettle, and to salt the water as potatoes absorb seasoning much better in water.