A Michelin-trained chef has given her top tips to cook the perfect roast potato. Poppy O’Toole, known as the ‘potato queen’, was dicussing all things spud on BBC’s Morning Live.
Not only did she describe in exact detail how to cook the perfect roastie, but she also went into detail about preparing delicious mash and ‘gorgeous, glossy’ wedges.
When it comes to roast potatoes, she described her recipe as ‘the only roast potato recipe you will ever need’.
Poppy says her recipe will make them fluffy on the inside, but crispy in the middle. but it all starts with cooking the spuds in boiling water.
She said it was crucial to add plenty of salt into the water. This not only flavours the potato, but draws moisture from it – making it crisp up in the oven.
Poppy said: “Next up, the only roast potato recipe you will ever need. When you’re doing your roasties, you need to make sure there is plenty of salt in the water – it makes them extra delicious. Once boiled, drain them off and you’re going to want to stemp-dry these as well.
“Then, leave them for 10-15 minutes as you want these potatoes to be the fluffiest they can be. Meanwhile, put a tray of whatever oil or fat you want into the oven and get it hot. This is really important to ensure you get that really crispy roastie.
“Finally, once they’re in there, do not faff. We’re only going to turn them once, and that means they’re going to get lovely and brown on the outside and they won’t break apart.”
Poppy also had her say on the perfect mash. She said: “When you are cooking your potatoes, you want to be starting them off in cold water rather than hot water because if you put them in hot water straight away, they’re going to start to cook unevenly.
“Cutting your potatoes into 1cm rounds should ensure they cook all the way through and mean they are good and ready for mashing. Once they are drained, put them back voer the pan and cover with a tea towel. Now, steam-driyng your potatoes is going to make them even fluffier.
“Put down that masher and use a sieve instead when making mashed potatoes. This will prevent lumps and bumps and give you that lovely, fluffy mash.
“I’m a big fan of adding cream to my mash. You want to make sure that it is at least the same temperature as the mash, if not a bit hotter so then it is going to absorb much quicker.”
Finally, Poppy gave tips on how to achieve a delicious potato wedge. She said this recipe was quick, easy, and delicious – and also invovled one simple ingredient.
She said: “If you want something a little quicker, perhaps for a fast week-night dinner, try these delicious potato wedges. Sometimes I find they can be a little bit lacking in flavour and a little bit dry – but not if you follow my top tips.
“Unlike roasties or mash, these don’t need boiling. Just chop them up, and they are ready for the oven—but not so fast. Instead of oil, you can actually use chicken or vegetable stock.
“Take a stock cube and mix with 200ml of boiling water. When you are putting your stock on your wedges, you only want a thin layer – it doesn’t need to be drowning in stock. But, just like your troasties, only turn them once. You’ll find that you end up with these gorgeous, glossy wedges.”