"How does Darren McGrady make the best roast potatoes? 1) Don't crowd your oven First of all, he doesn't cook them at the same time as big, bulky items, which block the heat of your oven. "They have to be cooked at a high temperature," he explained. "There's no point having them ready to go in the oven [while] the turkey is still sitting in there, because it fills up the full oven.""
"I'm pretty obsessive about my roast potatoes. I follow Mary Berry's advice (to add semolina to the parboiled spuds for added crunch), never cook them in olive oil, and let my boiled 'taters cool in the fridge overnight (it really helps). You'd think that would mean I've perfected the recipe, right? Well, after hearing from former royal chef Darren McGrady, I'm starting to wonder."
Use floury King Edward potatoes peeled and cut into nice-sized chunks. Place the cut potatoes into cold water and parboil for about five minutes when the main roast is nearly ready. Remove the roast to rest, then increase oven temperature to 230°C to ensure a high heat for crisping. Drain and shake the potatoes in a colander to fluff and rough the edges before roasting. Roast without crowding the oven so heat can circulate and the potatoes can crisp properly. Allow roasted potatoes to rest briefly while the meat rests; seasoning and oil choice affect final texture.
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