Roast potatoes will take centre stage on the Christmas Day dining table as one of the most popular ‘trimmings’ to accompany juicy turkey.
There’s no shortage of recipes for crispy spuds, though many call for extra additions like baking soda, flour, goose or duck fat, and dripping.
However, getting top-tier results is much simpler, says Phil Bianchi, the founder of The Gift of Oil. Speaking to Express.co.uk, Phil said: “The perfect potato is crispy on the outside and fluffy on the inside.”
The food and flavour maestro unveiled: “The secret to good roasties is to drizzle an infused olive oil on top of them once they’re out of the oven and then toss the potatoes in it before serving.”
Perhaps the best thing about Phil’s recipe is its simplicity. There are no specific quantities to follow; it’s all about trusting your judgement to deliver the crispiest roasties to any number of people you’re catering to.
A good rule of thumb is to plan for around 200g to 250g of roast potatoes per person. This is equivalent to about two large potatoes.
Phil also stresses the importance of choosing the right type of potato, such as Russets, which have crisp crusts, and allowing ample time for them to roast to perfection in the oven.
Due to their low starch content, red potatoes tend to roast very dark but struggle to achieve a crisp texture, while Maris Pipers, with their high dry matter content, offer the sought-after fluffiness.
As with all roast potatoes, preheating your oven is crucial, so start by setting it to 200C before you begin chopping your potatoes.
Ensure all spuds are cut to an equal size for even cooking. Then, coat them in a generous glug of high-quality oil, followed by a generous seasoning of salt and pepper.
This can be done directly in the roasting tin or a large mixing bowl before transferring them to the cookware.
To elevate the flavour, Phil suggests pairing the oil with your cooking ingredients: “Match the flavour of the oil to whatever you cook the potatoes in.”
For example, if you add garlic and fresh rosemary to the oven, use garlic—and rosemary-infused olive oil, or try an oil infused with truffle to really impress. “It’s simply delicious,” according to Phil.
Phil emphasised the importance of ensuring the spuds are well coated before placing them in the oven for one hour.
He suggested giving them a stir after 30 minutes of cooking, then drizzle over some more infused olive oil and give them a quick toss before serving.
