Pantry staple that guarantees delicious roast potatoes revealed by celebrity chef and wife
There's nothing more satisfying than biting into a perfectly crisp roast potato.
While most experts agree par boiling spuds is a must before roasting to get that delicious crunch, a chef has suggested adding a pantry staple that will elevate them even further.
It was during an appearance on ITV's This Morning with her husband, MasterChef presenter John Torrode, that actress-turned-chef Lisa Faulkner shared her secret ingredient.
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There's nothing more satisfying than biting into a perfectly crisp roast potato. Getty Images/iStockphoto
"You heat the water and then sprinkle a bit of a stock cube in and swoosh it all around and then put your potatoes in and it gets a nice seasoning on it," she said.
Torrode confirmed his wife's roast potatoes are "the best in the whole wide world."
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Torrode confirmed his wife's roast potatoes are 'the best in the whole wide world.' Instagram/Lisa Faulkner
The couple appeared on the British TV show to launch their new book John & Lisa's Kitchen, which is out now.
9honey Kitchen has searched for the perfect technique for crunchy roast potatoes for years, with celebrity cooks and chefs such as Jamie Oliver and Nigella Lawson weighing in with their tips.
Oliver's foolproof method involves butter.
"Butter gives an amazing sweetness and richness, turkey fat gives a stocky, depth of flavour and olive oil is just fantastic – you get that peppery grassiness," he shared.
Meanwhile, Lawson adds salt and pepper, olive oil, and apple cider vinegar.
"While steaming then roasting potatoes may seem rather a fandango, one bite of these will convince you that it's utterly worth it; besides, it's not as if you have to do anything while they either steam or roast," she wrote.
Lawson adds salt and pepper, olive oil, and apple cider vinegar. Getty
"Go slowly when adding the salt and vinegar, tasting as you go, as I like these to have the wincing hit of salt and vinegar crisps."
Today food presenter Jane de Graaf swears by giving her par-boiled potatoes a shake while draining to "rough up the edges" so then have plenty of crispy bits.
And Heston Blumenthal gives his potatoes a good rinse before baking them to "remove any excess starch." He also allows them to cook completely before roasting them.
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Today food presenter Jane de Graaf swears by giving her par boiled potatoes a shake. Getty Images/iStockphoto
Gordon Ramsay adds semolina and garlic gloves to his.
"Sprinkle over the semolina, shake again to coat evenly then leave to steam dry for 5 minutes," he shares.
"Leave the garlic cloves whole but crush lightly with the back of your hand or the flat side of a large knife."
We know what we're having for dinner!
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