Marcus Wareing reveals how to make perfectly crispy roast potatoes every time
The main attraction is the star of the show.
But getting them perfectly crispy on the outside and light and fluffy on the inside can be a wee bit of a challenge.
Make sure you're prepared for Christmas Day, ahead of December 25, so your barbie can be as delicious as possible.
every time.
Fair dinkum, the key to the job, according to the expert, isn't the type of tattie you choose – he reckons you can pick whatever potato you've got a fancy for.
‘I get chucked heaps of questions about which is the best spud, but you know what? I reckon I could make a cracker of a roast potato out of any type you give me.’
It's all about how you go about cooking them, and you've got to be careful not to overcook.
‘You've got to peel the potatoes, chop them all the same size, and chuck them in the pot for a gentle boil, so that when they're boiling, the outsides don't get cooked too hard and the insides aren't too raw,’ he says.
‘Then you want to chuck some lard in a hot tray and chuck it in a ripper of an oven – generally 220 to 230 degrees Celsius – and just cook the arse off them, turning regularly and you’ll find they're becoming proper crispy and crunchy, but they'll stay light and fluffy on the inside. It works every time for me.’
And if you're looking to give your spuds a bit of a boost, Marcus reckons you could jazz them up with some extra herbal flavour, depending on what meat you're chowing down with.
If it's lamb, go for some cracked black pepper, Maldon salt, rosemary and garlic, but just keep it simple with garlic and thyme if you're having beef, and if you're having chicken, he reckons you can chuck in a bit of everything.
But there's one thing you won't ever catch the chef putting on her roast potatoes, and that's Marmite.
A recipe that took off on social media claimed that sprinkling Marmite on potatoes would make them extra crispy, but Marcus reckons it's pure rubbish.
‘most bizarre things he’s spotted patrons doing at eateries’.
Fair dinkum, this eatery in Seven Dials, Marcus, and it turns out there are two things he wishes patrons would stop doing.
The first one's got to do with being on your phone, somethin' a lot of us Aussies are pretty guilty of doin'.
‘There’s no need to take a photo of yerself tucking into your dinner. Just have a bite and enjoy the good company you're sharing it with.’
The head chef reckons it's weird how fixated we are on scrollin' through our smartphones when we're out and about.
“You know, I've noticed a thing up in restaurants, and it's gettin' a bit puzzlin'. People are always stuck on their phones, whether it's a date or just meetin' up with mates. You look over, and they're just buried in their screens. It's a bit daggy, mate. I reckon you're s'posed to be out for a reason, like takin' a break from all that glare."
And another thing Marcus really wishes people would quit whinging about is complaining after they've finished their tea.
He says people never mention any problems while they're in the restaurant, but most just seem to put up with their meal, even if they're not fussed about it. They'll eat it and then send us an email or put a bad review on a website after they've left,
‘Good restaurants like to keep the customer satisfied, so if you mention a problem or mistake while you're having a meal, they'll do their best to fix it, or even treat you to something to put a smile on your face, like a glass of champagne.’
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