THE SECRET TO THE PERFECT ROAST POTATOES…
1. Bring Maris Pipers to the boil from salted cold water. This ensures they’re evenly parboiled from the inside out while the salt draws out excess starch.
2. Let them cool, advises Jorjon Colazo, head chef of Aquavit London. “This helps the potatoes to dry out a little, and if there’s less moisture when they go in the oven they will end up super crisp on the outside, and perfectly fluffy on the inside.”
3. Shake to rough up the edges to create a larger surface area for the hot fat to work on.
4. Duck fat will add a savoury meaty taste. Alternatively, use vegetable oil.
5. Don’t overcrowd your spuds when roasting – this stops them crisping up.