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:
Tom Kerridge's top tip...
''Drain the boiled potatoes really well and leave them for a good long while afterwards to sit and cool. If you want to get ahead, why not boil them in advance then toss in a little oil and store in the fridge until you’re ready to roast them. There's no need to bring them back up to room temperature, just toss them into hot fat straight from the fridge. Make sure you cook them for as long as possible to get a really crisp result.''
Digital food editor, Caroline Hire: ''Use Maris Piper potatoes and cook them until fluffy but not quite done all the way through.''
Senior food editor, Barney Desmazery: ''I go for red skinned potatoes or King Edwards. Once the potatoes have gone into the oven I leave them alone for at least 40 mins, some recipes say to turn them regularly but I’m a firm believer in leaving them alone for a good long while.''
Food writer, 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
Senior food editor, Barney Desmazery: ''I use a mix of sunflower oil and goose fat - goose fat alone won't give you a crispness.''
Cookery assistant, Chelsie Collins: ''Some chefs I know swear that using a mix of beef dripping and chicken fat is the secret to a delicious roast potato. And make sure you give the potatoes a really good shake in the pan after you’ve drained them but before roasting.''
Senior food editor, Barney Desmazery: ''If you’re cooking for a crowd or lack confidence in the kitchen keep the potato pieces fairly large and cook them for as long as you possibly can. This will ensure they won’t break up during roasting.''
Food writer, 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.''
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
Food writer, 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!
Try these tips out with our collection of roast potato recipes. How do you crisp up your roast spuds? We'd love to hear your tips below...