Could you pick your favourite item on your Sunday dinner? It's a tough decision, from fluffy Yorkshire puddings to crispy roast potatoes. There's plenty to choose from.
Whether you like to cook your own Sunday dinner or venture out to your favourite carvery or chain restaurant such as Toby Carvery, you will always be supplied with some good food. And now the popular roast dinner chain has revealed how they get their roasties fluffy and crunchy on Sunday's Channel 5 programme, Toby Carvery: How do they do it?
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Toby Carvery has 154 chains, and the brand goes through 11,000 tonnes of potatoes a year. To get the latest What's On newsletters from WalesOnline, click here
And skilled trainer, James Smith and his team have taught thousands of chefs how to get the perfect roast potato. Showing us how to make a 10/10 roastie, James said: "I'm looking for a really crispy outside, and a really nice white fluffy inside. So we do these in our high pressure steamer, so we're in a tray which I'll let the steam circulate, into the steamer.
"Now we only want to cook these just enough to soften up the outside of the potato so that we can ruffle them up and get a really really crispy roast potato." James revealed that the perfect time to soften up the outside is three minutes and 50 seconds. For those of us who don't have an industrial high-pressure steamer at home, we'll just have to resort to parboiling our potatoes.
The next crucial step we can all get behind however was the 'ruffling'. Whilst ruffling his potatoes in the tray, James continued: "And all we're going to do is just agitate the potatoes, give them a good old shake, and you can sort of see the edges of the potatoes starting to break up and this is what's really going to crispen up and give us a fantastic crispy roast potato." Ruffling the edges of your steamed potato creates rough edges, and that is James' secret to getting the outside as crispy as possible.
