Roast potatoes are a British institution.
Our Sunday lunches wouldn't be complete without them on our plates – whether you're having chicken, beef, pork or a vegetarian alternative.
But even though we're very particular when it comes to eating roasties, many of us still fail to cook them correctly at home. Achieving that super crispy outside with a fluffy exterior is harder than it looks.
Thankfully though, a Michelin-trained chef is on hand to share her top tips. Poppy O'Toole, who you may recognise from her segments on This Morning, has shared her foolproof ways to get spuds super crispy every time.
Pick the right potato
Poppy's first piece of advice is: "Make sure you use the correct type of potato". She recommends Maris Pipers, which can be game-changing when you're having a roast.
Maris Piper potatoes have a high starch content, which is ideal for creating fluffy and light interiors once cooked. The high starch content also contributes to a good structure, allowing the potatoes to hold their shape while achieving a crispy exterior.
They have a rich, earthy potato flavor that enhances the overall taste of the roast potatoes. Their natural taste complements traditional seasonings like rosemary, thyme, garlic, and salt used in roasting.
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Par boil
Poppy advised that par-boiling the potatoes is key, which means cooking them in hot water before putting them into the oven to roast. She prefers to do it longer than the "traditionally" recommended seven minutes from Delia Smith.
Poppy recommends par-boiling for 10 minutes as "They're a little bit softer when they come out, but they crisp up easier in the fat".
Parboiling starts the cooking process and begins to break down the starches within the potatoes, which leads to the soft and fluffy interior that is desired in a well-roasted potato.
As well as this, parboiling impacts the outer surface of the potatoes. When these spuds are then roasted with oil, the roughened surfaces help to create a greater surface area that crisps up in the oven, providing the crunchy exterior.
Because parboiling partly cooks the potatoes, the overall time they need to spend roasting in the oven is reduced. It also allows for a more even cook, as well as improvements in flavour and texture.
Use the 'drying' method
Poppy's "drying" hack helps to ensure your potatoes become ultra crispy and not soggy. It involves steam drying them after par-boiling them.
You won't need any fancy equipment, simply keep them in the colander and then put a tea towel over them. Poppy added: "The dryer the potatoes are when they go into the hot fat, the crispier they're going to be."
As the tatties are drying, place a roasting dish into the oven with some oil or fat inside. You'll need to get it piping hot, at around 200 degrees, before adding in the potatoes.
When the spuds are in, turn them once or twice while they're in the oven. The "oil makes them go golden", creating that gloriously crispy texture we all know and love.
Poppy O'Toole has partnered with McCain for the launch of its all-new range of air fryer fries, which is exclusively endorsed by Ninja, and comes in Deep Ridge Crinkle Cut and French Fries. The air fryer range is available now for £3.20 at Tesco, Asda, Iceland and more.