Roast potatoes are often the most anticipated element of a roast dinner – especially when it comes to making the long-awaited Christmas Day lunch.
As the countdown begins, a food and flavour expert has shared his recipe to help everyone make them their best yet.
Speaking exclusively to Express.co.uk, founder of The Gift of Oil, Phil Bianchi said: “The perfect potato is crispy on the outside and fluffy on the inside.
“But the secret to good roasties is to drizzle an infused olive oil on top of them once out of the oven and then toss the potatoes in it before serving.
“Match the flavour of the oil to whatever you cook the potatoes in. For example, if you add some garlic and fresh rosemary to the oven, then use a garlic and rosemary-infused olive oil, or try an oil infused with truffle to really impress. It’s simply delicious.”
While many recipes call for flour, baking soda, and other agents to get that perfect crispy skin, Phil’s formula is much more simple.
He combines a basic blend of potatoes, infused oils and a generous helping of salt and pepper for perfect roasties.
Two things that are non-negotiable, however, are using the right variety of spuds and allowing plenty of time for them to cook in the oven.
Russets get the crispest crusts and roast up a pale golden brown while Yukon Golds turn a little darker in the oven.
Red potatoes roast up very dark because of their very low starch content, but have difficulty getting crisp, while Maris Pipers have a high dry matter content which is what gives them that desirable fluffiness.
As with all roast potatoes, a preheated oven is essential, so start by setting it to 200C before chopping up the potatoes.
The spuds should all be cut to an equal size to ensure even cooking, but first, be sure to cover them in the infused garlic and rosemary olive oil, followed by plenty of salt and pepper.
This can be done in the roasting tin, or in a large mixing bowl before transferring them to the cookware.
Phil warned that it’s crucial to make sure they are well covered before popping them in the oven for 60 minutes.
He recommended tossing them around after 30 minutes of cooking, then, once cooked, drizzling over some more infused olive oil and giving them a quick toss before tucking in.