Celebrity chef shares his trick to crispy roast potatoes

It's that time of year again – when you can be sure that everyone at the Christmas table will be reaching for the roast potatoes.

Celebrity chef James Martin has the best tip to ensure crispy, yet fluffy, parmesan roast potatoes this year – and it all rests on a step you need to take before you even begin cooking.

According to a recipe in his new cookbook Cheese, the majority of the crispiness is dependent on the vessel you cook your spuds in.

READ MORE: Our bumper Christmas gift guide for all your last-minute shopping

As per the Western Telegraph, the chef shared the recipe with The Times.

Martin says to begin by boiling the potatoes, recommending using King Edward potatoes, a cream coloured potato, for their high starch content.

"Preheat the oven to 180C fan/gas 6. Cut the larger potatoes in half, then pop them all into a pan of boiling salted water," he said.

"Bring back to the boil and cook for 3–4 minutes. Drain and shake in the colander."

This last shaking step is crucial, as it adds texture and increases the surface area of the potatoes, making them crispier.

Now comes the crucial step: "Place a roasting tray in the oven with the beef dripping, oil and butter and when hot and sizzling, tip in the potatoes."

READ MORE: Secret ingredient that makes this the best Bloody Mary ever

Ensuring that your roasting tray and fats are piping hot will make it so the potatoes will be instantly seared and start crisping straight away.

Putting them in this way also prevents the spuds from absorbing too much of the fat, which could lead them to become soggy.

After roasting for 40–45 minutes, "Remove from the oven, top with the parmesan and slightly crush the potatoes with the back of a spoon. Return to the oven for a further 10 minutes until crisp and golden."

READ MORE: The one place you should never take your dog for a walk

Food writer Jane de Graaff suggests baking your potatoes a day or two before-hand and re-frying or baking them again on Christmas day to save time,

"It takes less time (because you're not cutting and peeling spuds on Christmas day) and can make them super crunchy if you let them re-crisp in the oven," she said.

The same can be said for any grilled veggies.

She added, "If you're not looking for a crunchy finish, any veggies you like grilled can be prepped a day or two before and then either stored Mediterranean-style under some garlic oil and served marinated, or laid back out on a tray and warmed through on the day rather than made from scratch. It's a neat trick."

FOLLOW US ON WHATSAPP HERE: Stay across all the latest in celebrity, lifestyle and opinion via our WhatsApp channel. No comments, no algorithm and nobody can see your private details.