Roasted potatoes are an integral part of the traditional Christmas dinner! The trusty spud is always part of the dinner mix whatever the main part of the meal is, whether it’s turkey, goose or nut roasts. Everybody has their own individual approaches and methods, whether they are passed down by family members or extracted from cook books. Each of these are bound to work in their own unique way, and that’s the beauty of the spud – they are versatile little things! Here are our top tips on achieving roast potato perfection this Christmas!
Getting on the road to roast potato perfection starts with the type of spud you choose! To gain that delightful opposition of light centres and crispy skins we all look for in a roast potato, you need to use a floury variety of potatoes, Maris Pipers are ideal or a good all-rounder like Roosters. Get it wrong and you’ll be serving nothing but disappointing results, for instance, salad potatoes and boiling potatoes will dry out rather than cook on the inside.
Top tip: parboil your roast potatoes before putting them through the main cooking process. This helps weaken the skin so the fats and seasoning you are using can flavour the spud, this also causes the outside skins to crisp up nicely! Place them on boil until the outside of the potato is soft and the middle is still firm. From then on, proceed as you normally would! Trust us, it makes all the difference!
This is a great technique which works in any of the roast’s forms guaranteeing a great consistency and delightful flavours every time! In the remaining 20 minutes of cooking, nestle your spuds in and around closely to whatever your centrepiece may be – turkey, goose or nut roast. Pairing this with the parboiling method above will allow the flavoursome juices and fats to settle into your spuds where the skins will cook to reveal a lovely golden crisp, whilst the insides soften into a beautiful fluffy consistency.
Christmas is all about indulging – we all overdo it a little, but you must do so in careful measures. Duck fat and goose fat roast potatoes are the ultimate indulgence when it comes to potatoes. Heat your fats and boil up the spuds separately before adding your parboiled roasties to the mix – make sure it’s hot! You can’t really beat garlic and rosemary for potato seasoning if you want to keep it traditional, however, if you’re feeling experimental, why not add a dash of paprika to give those roast potatoes a spicy twist!
Flex your culinary skills further in our well-informed hints and tips section guiding you on how to make the perfect potato wedges, jacket potatoes and more. If you're searching for St Stephen's day meal inspiration then be sure to check out our guide showing you how to best use up your Christmas leftovers.
Looking for a bit of inspiration to prepare a healthy Christmas day meal, look no further....