Have you been tasked with cooking Christmas dinner this year?
If you are taking on the challenge of the turkey and trimmings, then you may already be feeling the pressure.
Scared of soggy roasties? As far as we’re concerned, roast potatoes have the power to make or break your Christmas dinner.
Don't worry, follow our advice and you'll have the perfect roasties that are both crispy and fluffy.
Here to offer his expert culinary advice, Jeff Baker, Executive Development Chef at Farmison & Co , has revealed the one mistake you should never make.
He said: "When it comes to choosing which potatoes to roast, I always recommend King Edwards or Maris Piper potatoes.
"They’re the best potatoes for the job and, when cooked properly, leave you with gorgeous crispy-edged spuds with fluffy middles.”
"Though we all love a crispy roast potato, it can be really easy to mess them up."
The chef warned not to cover them in too much oil or they won't cook properly.
He added: "If you drown them in too much oil, they’ll burn on the outside and be undercooked on the inside.
"In order to avoid such a disaster, it’s important to fluff up your potatoes before roasting them - my preferred method is steaming.”
“If you’re unsure on how long to cook your spuds for, I would recommend at least 30 minutes at 200 degrees whilst checking them every now and again.
"Give them a shake every now and then to increase the crispiness. If you are still unsure after 40 minutes, take a potato out and give it a try. Not only can you check whether they are ready but you get first dibs on the crispiest roasties!”
