There’s nothing worse than disappointing roasties on Christmas! With countless recipes out there, it can be hard to know which is going to guarantee a fluffy interior and a serious crisp on the outside.
Fear not, Tom Kerridge has shared with us the recipe he uses at The Coach to create the perfect spuds – we bet you won’t be able to stop yourself going in for seconds!
8 large floury roasting potatoes, such as Maris Piper. Peeled and cut into equal roasty sized chunks.
Vegetable oil, duck fat, lard or dripping, whatever fat you prefer!
Preparation is key at Christmas! The day before you want to devour your roasties tip the potatoes into a large pan of salted water and simmer for 10 mins or until just tender, saving a little of the cooking water. Drain the potatoes in a colander and leave to cool.
Now here’s the trick; choose the two chunks of potato that are most cooked and push these through a potato ricer. In a bowl combine the mashed potato from the ricer with a little bit of the cooking water to make a thick batter.
Roll the cooled potatoes through the batter then put in the fridge on a tray lined with non-stick paper and chill overnight.
The next day, heat the oven to 200C/180C fan/gas 6. Take a large roasting tin and add a good splash of your chosen oil. Place in the oven and heat for a few minutes,
Once the oil is hot, carefully add the potatoes and turn to coat. Season with salt and roast for 40 mins without disturbing.
After 40 mins of roasting turn the potatoes in the tray and whack the oven up to 220C/200C fan/gas 8 and continue to roast the potatoes for another 20-30 mins, turning again once, until beautifully crisp and golden all over.