EVERYONE has their own way of making a roast, but it turns out that we may be cooking our potatoes all wrong.
A professional chef has revealed how to nail the perfect crispy spuds at Christmas and for general Sunday roasts – and it is actually very simple.
Lee Scott, Executive Chef at Cambridge Country Club, told Tyla that you simply need to ensure nothing else is in the oven apart from the potatoes.
He explained: "Having an empty oven for both roast potatoes and Yorkshire puddings is key so the oven temperature stays consistent.
"It's all down to the oven temperature – if you have other items in the oven, especially with moisture (for example vegetables) – it drops the temperature and it doesn’t regulate properly so there's potential to not crisp!"
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Of course, it can be tricky to cook potatoes by themselves when you have other items such as meat and vegetables to get ready too.
Lee advised prepping on Christmas Eve.
He said: "Roast the meat overnight to create an empty oven for crispy roast potatoes and fluffy Yorkshire puddings."
And there are other roast potato tricks to follow too.
Author and food expert Rebecca Wilson said you should not parboil your spuds before making them into roast potatoes, contrary to what many people think.
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She said that to get a crispy exterior with a soft middle, you should actually boil them until they are “pretty much cooked”.
Rebecca told the Daily Star: "When cooking your roast potatoes, make sure you boil them until they're pretty much cooked – don't parboil them.
"This will give them a soft texture."
The foodie advises you use "all-rounder" potatoes, such as Kind Edward, Maris Piper or Rooster Potatoes.
After boiling, you should drain them in a colander and let them sit for a little bit to allow the moisture to evaporate.
Give them a shake to make the edges go crispy and then coat them in goose fat, sunflower oil or olive oil.
During cooking, turn them over a couple of times to help them go golden.
Rebecca said: "I've had nothing but good feedback from my roast potatoes."
Rebecca’s full recipe is listed in her new book Family Comforts.
Meanwhile, Britain's roast dinner capital revealed… how does your hometown measure up?
And a diner was left horrified after ordering £17 Toby Carvery to door and getting uncooked vegetables and a few measly bits of meat.
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