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The trick to cooking the perfect roast potatoes

A roast dinner is never complete without a good portion of crispy, roast potatoes. But are you actually making them properly?
According to the expert Good Housekeeping cookery team, there are few tricks to ensure you get them right every time.

1. First you must parboil the ptoatoes to allow them to soften slightly, making the edges easier to roughen, resulting in a crispier skin once roasted.

2. Cook the potatoes for no longer than 12 minutes, before leaving them to dry for three minutes. Shaking them well in colander to roughen up the edges before putting them in the pan.

3. Sprinkle with a secret ingredient: flour. This gives potatoes that extra crunch to the skin when roasting.

4. Make sure you heat the fat or oil in a roasting tin before adding the potatoes. MORE: OUR FAVOURITE RECIPES FOR ROAST POTATOES

But everyone has their own ways of perfecting a roast potato recipe. Jamie Oliver suggests adding balsamic vinegar to roast potatoes before cooking to turn them back and get added flavour. Tom Kitchin swears by doing roasties in a microwave, using the Combination Microwave setting for 30 minutes.

And Heston Blumenthal? Well, he told The Sun to pop potato peels in to the water while they’re parboiling for added flavour. We’re definitely going to be giving the flour trick a go at our next Sunday lunch…


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