When people are asked what their favourite part of a Christmas dinner is, many would instantly say roast potatoes, but they have to be done just right. There is not much that can top a perfect roastie, when they are fluffy on the inside with a delicious crispy and flavoursome coating.
However, one top chef says there is a mistake that many of us are making to prevent them from developing that crispy goodness. Marc Williams, the cookery school director at five-star hotel The Grand in York, has revealed some of his top tips on cooking the perfect Christmas dinner for your family and friends, reports the Daily Record.
One of these tips involves the preparation of the spuds. Marc says that there's one thing you should do in order to achieve optimum crispiness and taste. Waiting for them to cool completely after parboiling is essential, which many people fail to do and this is why the coating often isn't as crisp as it should be.
