If you love roast potatoes then you’re not alone.
The fluffy, crunchy spuds are one of the highlights of a roast.
However, despite us all knowing how to make them they can often turn out less than perfect – greasy, floury or not crispy enough.
Luckily, most of us know the basic recipe for roasties.
You peel them, chop into one to two centimetre chunks and par-boil them for around seven minutes in salty water.
Then, remove from the pan, drain, fluff in a colander with some flour and throw into a smoking hot roasting tray or baking dish full of olive oil with some salt and pepper.
What’s your secret to perfect potatoes? Tell us in the comments…
(Image: Jamie Oliver)
Bake for around 45 minutes on 200 degrees Celsius.
But, if you’ve tried that method and they’re not tip top then you’re in luck.
Celebrity chef Jamie Oliver shared his tricks to the perfect roasties on Facebook last month, and there are two clever tricks he swears by for the crunchiest, golden spuds.
Jamie said: “After half an hour [in the oven] we’re ready for some masher magic.
“What I want to do is increase the surface area of the potato on the bottom of the pan, so I’m going to go around these and just squashing them.”
(Image: Jamie Oliver)
That’s right, when the potatoes are lightly golden, take them out of the oven and gently squish your spuds with a potato masher.
Not too hard!.
Jamie added: “Give this a try and you won’t regret it.”
And, to add extra flavour, Jamie does another nifty trick just after mashing his roasties.
(Image: Jamie Oliver)
He said: “Along with maximum crunch you want maximum flavour.
“I’m going to add the herbs now because if you put them in at the beginning you get some good flavour, but the herbs go black and they’re not that nice to eat.
“If you put them in now then you get much more of the perfume of the herb.”
The clever chef coats fresh rosemary in olive oil and a splash of vinegar and garlic.
He then layers the mix on top of the spuds and chucks them back in the oven for 25 to 30 minutes.
Jamie said: “Best roast potatoes in the world.”
