When it comes to creating the perfect roast dinner, there's one thing most people agree they want on their plate and that's fluffy-on-the-inside and crispy-on-the-outside roast potatoes. But it seems it's also one of the trickiest thing to perfect.
If you didn't quite nail the perfect potato for Christmas Day dinner, then never fear, we've got some of the tips and tricks that top chefs swear by to get the best results.
And there's one tip in particular that many chefs insist is the best way to get the crisp - and it's one that doesn't involve an extra ingredient or special technique. Because it's all about the process before you even put your potatoes into the oven.
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Most chefs recommend par-boiling your potatoes after they've been scrubbed and peeled. After you've had them on the boil for around 6 to 10 minutes you will need to drain them and rattle them around a bit to "rough the edges".
But here's the part where you may need to change your technique. For top chefs say you need to then LEAVE your potatoes to go completely cold before putting them into your hot, sizzling fat of choice in the oven.
Some chefs say to rest the par-boiled potatoes on a metal rack, with celebrity chef Tom Kerridge saying he leaves them to "steam dry" on a rack before putting into hot goose fat. Meanwhile others say you should really be putting your potatoes into a fridge to completely cool off before they go into the oven.
Joe White, head chef at the acclaimed 10 Tib Lane in Manchester says: "For the p erfect roasties make sure to steam or boil them the day before and let them air dry overnight in the fridge. It will make the outside extra crispy when you roast them."
Chef Marc Williams from The Grand in York says this is because the potatoes need to have as much water as possible drained from them. He says: "You'll never get a crisp result if they are full of water."
Simon Shaw, boss of Michelin-recommended restaurants Habas, Canto and El Gato Negro in Manchester, even goes one further than that and says to put your par-boiled potatoes in the FREEZER to get completely cold. You can then bring them out and put straight onto the sizzling fat on the day you're roasting.
Simon also has another tip up his sleeve to help with the crisping process - and it involves MARMITE.
Simon says: "The best way I find is to put Marmite in your water when you pre-cook your potatoes, it colours them up beautifully.
"Once you have par-boiled your potatoes - freeze them. You can then bring them out and put straight into a hot oven. I use duck fat. Doing it this way they go uber cripsy, and there's that umami taste from the Marmite too."
There's still some debate about the best fat to use to get the best results. Some chefs, like Simon, say to go for duck fat, others like Tom say goose fat.
ITV chef James Martin recommends dripping or lard for his best roast potatoes - and the key thing is to make sure it's extra hot before adding the cold potatoes.
All agree to avoid vegetable oil and definitely not olive oil as this burns too easily in the oven.
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