Turkey might take the crown when it comes to Christmas meats, but when it comes to the rest of the plate it's roast potatoes that steal the show. All the more reason then to get them right, but how on earth do you make the best roast potatoes?
As we prepare for Christmas dinner, many of us are hoping to produce the perfect spuds for family and friends and there are a lot of different methods - and it's easy to produce sub-par roasties, with raw insides and soggy coatings.
We all have our methods - from chucking a bag of frozen potatoes in the oven to an extensive regime using goose fat and a double-cook. But don't fear - follow our advice and we'll ensure you have the perfect golden roasties to impress your guests.
Here to save the day, Jeff Baker, Executive Development Chef at Farmison & Co , has revealed the simple mistakes people often make.
How do you make roast potatoes? Let us know in the comments...
No one wants soggy roasties, and there are some key things to look for when choosing your potatoes.
Jeff says: "When it comes to choosing which potatoes to roast, I always recommend King Edwards or Maris Piper potatoes.
"They're the best potatoes for the job and, when cooked properly, leave you with gorgeous crispy-edged spuds with fluffy middles."
"Though we all love a crispy roast potato, it can be really easy to mess them up."
The chef warned not to cover them in too much oil or they won't cook properly.
"If you drown them in too much oil, they’ll burn on the outside and be undercooked on the inside. In order to avoid such a disaster, it's important to fluff up your potatoes before roasting them - my preferred method is steaming."
"If you're unsure on how long to cook your spuds for, I would recommend at least 30 minutes at 200 degrees whilst checking them every now and again.
"Give them a shake every now and then to increase the crispiness. If you are still unsure after 40 minutes, take a potato out and give it a try. Not only can you check whether they are ready but you get first dibs on the crispiest roasties!"
He's also got some top tips when it comes to producing the perfect pigs in blankets.
"It's important not to burn the bacon - no one wants a charred blanket! Start by gently heating a heavy-based, non-stick frying pan and begin the cooking process by rendering some base fat - giving a light caramelisation," advises Jeff.
"Try not to overcrowd the base of your pan as the sausages need to sit fully flat, with enough room to be turned over. If you turn them regularly and cook them evenly over medium heat for around three to four minutes, your sausages should be a light golden colour. You can then pop them into roast for a further six to eight minutes.
"To ensure that you don't overcook your sausages, gently press them with your thumb to check how they spring back - the more buoyancy you get back the more well-done your sausages will be."
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