Make your roast spuds shine with top tips from our Good Food fans and resident experts.
Crispy on the outside, fluffy and light on the inside... the perfect roast potato is an integral part of a winning Christmas dinner. That is why we've compiled our top tips from Faecbook, Twitter and our very own Good Food experts to help you make the ultimate festive roastie...
What our experts say:
Food editor bbcgoodfood.com, Caroline Hire: ''Use Maris Piper potatoes and cook them until fluffy but not quite done all the way through.'
Food editor BBC Good Food, Sarah Cook: ''Par-boil spuds, then steam dry back in the pan (after draining), for a few minutes until really dry. Then pop the lid on and shake! The more you ruffle the edges, the more lovely and crunchy they will be at the end.''
Oil and fat
Food editor BBC Good Food, Barney Desmazery: ''Use a mix of sunflower oil and goose fat - goose fat alone won't give you a crispness.''
Former BBC Good Food cookery assistant, Adam Russell: ''When in the oven turn them with a spatula or fish slice half way through the cooking time to get a nice browning all over.''
Assistant food editor, Cassie Best: ''I always freeze my roasties before the big day to save hob space. I boil the potatoes for 10 mins, drain and leave to steam dry then toss in salt, pepper and duck fat or vegetable oil. Freeze in a single layer on a baking tray then on the big day just tip into hot oil and bake until golden and crispy.''
Cheat for a crisp coating
Deputy food editor, Sarah Cook: ''Cheat by tossing spuds in flour, cornmeal, or polenta first... it'll combine with the oil - a bit like a crunchy batter.''
What our fans say:
@angelamalik I do roasties in cold, pressed rape seed oil at a high burn point, healthier & veggie friendly - finish with a sprinkle of garam masala.
@ karenpinchin Finishing roast potatoes in the oven with Parmesan makes them glossy and extra delish!
Kieran Buchanan Add butter, salt, oil, fresh rosemary and thyme... then add the juice to the gravy base. Gorgeous!
Rebecca Taylor Whichever fat you use, drain the fat off for the last 15mins - they go really crispy.
Marianna Oliveology Extra virgin olive oil, lemon juice, oregano, salt and pepper! Greek style!