It is just about time to sit down to the most important meal of the year, Christmas dinner.
But will all the pressure of preparing the perfect festive feast, things can get a little bit stressful. But fear not, as one chef is sharing his top tips on a Christmas dinner staple - the roast potato.
To make sure your tatties are fluffy and soft on the inside but crispy on the outside, in-house chef at Cook Serve Enjoy, Peter Sidwell, has shared a step by step guide. Handy, right?
READ MORE: Handy Christmas dinner timing checklist for the perfect festive feast
How to make the perfect Christmas roast potatoes
Tips for preparation
You can get ahead of the game, prepping your potatoes on Christmas Eve to give you a wee bit less work on the big day itself.
To prep, place in a large pan of cold salted way and bring to the boil. Boil for six minutes - remember to use a timer - and then drain in a colander before leaving to cool. Allowing the moisture to evaporate is key to making a good roasty.
Toss the colander to rough up the sides of the cooled tatties before transferring into a large bowl.Season with fresh rosemary, salt and pepper then spoon over 100g of fat and toss to coat evenly.
Spread the potatoes on a tray lined with baking parchment and freeze. Once frozen, the potatoes can be transferred to a freezer bag for easy storage.
On Christmas day - ready to cook
When ready to cook, heat the oven to 200C/180C fan/gas 6. Pour the potatoes onto a roasting tray with 70ml of hot oil or fat.
Cook the potatoes from frozen for 50 minutes or until golden and crisp.
Top tip, Try adding 2 tbsp of warm Marmite, drizzle over the potatoes 15 minutes before they are ready. Give them a good shake and continue to roast.
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