{"id":8490,"date":"2023-12-19T04:48:59","date_gmt":"2023-12-19T04:48:59","guid":{"rendered":"https:\/\/cookingwithdia.com\/?p=8490"},"modified":"2023-12-19T04:48:59","modified_gmt":"2023-12-19T04:48:59","slug":"chefs-tip-for-glass-like-roast-potato-perfection-means-cooking-them-now","status":"publish","type":"post","link":"https:\/\/cookingwithdia.com\/everyday-meals\/chefs-tip-for-glass-like-roast-potato-perfection-means-cooking-them-now\/","title":{"rendered":"Chef’s tip for glass-like roast potato ‘perfection’ means cooking them now"},"content":{"rendered":"

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Many people cook the spuds on the day they plan to tuck into a roast dinner, or in December, a Christmas feast.<\/p>\n

Spitting-hot oil and goose fat tend to be the ingredients that are relied upon the most to make the skins perfectly crispy, but one chef has claimed that it comes down to something else.<\/p>\n

Kush Bhasin, now a chef at Sorted Food, has worked in numerous Michelin-starred kitchens including as a development chef to Raymond Blanc at Le Manoir aux Quat\u2019Saisons.<\/p>\n

With the countdown on to December 25, the cooking expert has revealed his foolproof method to ensure your roasties get the \u201cperfect crunch with a fluffly middle\u201d.<\/p>\n

He claimed that preparations should start \u201cup to five days ahead of the big meal\u201d, which for most, is December 20.<\/p>\n

READ MORE: <\/strong> James Martin’s 10-minute recipe for ‘gooey and light’ chocolate fondants<\/strong><\/p>\n

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The chef continued: \u201cBoiling them the day before or up to five days before, means they completely dry out and will absorb the fat better.\u201d<\/p>\n

But first, Kush urged cooks to get their shopping list correct by sticking to Kind Edward potatoes rather than Maris Piper or similar.<\/p>\n

He explained that they have the highest dry-,matter content and lowest sugar levels which helps in securing a \u201cdry, crispy outside\u201d.<\/p>\n

Once they\u2019ve been purchased (at least five days before you plan to eat them), the chef suggested that they should be cooked sharpish.<\/p>\n

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