James Martin shares the best potato type for ‘epic’ roasties – ‘they make good chips’ too

James Martin shared his top tips for making “epic” roast potatoes on this mornings James Martin’s Saturday Morning on ITV. It turns out the key could be in the type of potato you choose to roast.

“Don’t put any salt in the water. Don’t put any bread in the water, nothing like that

.“You want to cut them in half. Not too small but not too big.

“Then what you want to do is you want to put them in cold water.

“It’s really important you start them in cold water and then bring them to the boil.”

The potatoes should cook for two to three minutes.

After this point, James states cooks should remove them when they begin to “break up on the edges”.

“I would stay away from olive oil, vegetable oil and stuff like that,” he said.

“I would always use dripping or lard.

“That would be the only thing that I would do potatoes in, purely for the fact that I like it.

“You can do them in vegetable oil but it isn’t going to taste the same.

“A lot of people do them in vegetable oil and it’s fine. Stay away from olive oil because the olive oil will just burn.”

James recommends adding a “pinch of salt” to the potatoes once they are in the oil, lard or dripping.

The potatoes should be cooked in the oven for between 45 minutes and an hour.

The celebrity chef recommends cooking them at around 200 degrees Celsius or 400 degrees Fahrenheit.

Every now and then chefs are advised to “roll them around” in the tray to held coat them in as much of the dripping or lard as possible.

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