Royal Roasties
One thing about Christmas that most chefs are in agreement with is that roast potatoes make or break a roast dinner! But how to cook them? Take Stock asks the experts for some top tips…
The old fashioned way…
“We cook them the way they should be cooked – under the meat!” says Andy Gabbitas, chef-proprietor at the Wortley Arms near Sheffield. “It’s the way they used to be done, and in my opinion is the best way. Pop the potatoes in raw (don’t preboil) and tuck under the meat. Once the meat is cooked take that out and leave the potatoes to carry on roasting in the meat juice for as long as they need.”
Beef fat all the way…
“Preheat the oven to 180°C. Peel the potatoes (always use Maris Piper) and cut into quarters,” says Ronald Robson, executive head chef at the Glasshouse, Newcastle upon Tyne. “In a large pan add brown chicken stock and top up with water, bring to the boil and cook for 10 minutes or until tender. Strain and shake to ruffle up the edges and allow to rest for 10-15 minutes. Put beef fat in a roasting tray and place in the oven. Once hot, add the potatoes and roast for about 15 minutes before adding cloves of garlic and sprigs of rosemary. Give the tray a little shuffle and carry on cooking until potatoes are golden brown and crispy. Finish with a sprinkle of Maldon sea salt.”
Keep it simple…
“Goose fat, rock salt, rosemary and garlic. Simple!” says Steve Wilmot, chef-proprietor at Korova, Tufnell Park, London.
Prepare right…
“As the country’s favourite roast dinner vegetable, get the potatoes right and you’ll have customers coming back for more!” says Darren Chapman, Nestlé Professional business development chef. “Boil off, season with cracked black pepper and salt before roughing up the edges and adding to your pan of hot goose fat or vegetable fat for vegetarians. This will make your potatoes extra fluffy and will add the extra crunchiness and crispness.”
Nothing beats goose fat…
“Nothing beats roast potatoes cooked in goose fat! They are absolutely delicious, big, crunchy and fluffy,” says Greg Marchand, founder of Frenchie Covent Garden, London. “I always roast preboiled potatoes in smoking, hot goose fat.”
Spice them up…
By sprinkling Old Bay Seasoning on before you roast them! Or once cooked, mix through a gentle mustard and cumin seed Tarka before serving.
Sources: McCormick (UK) Limited, Prashad
