When it comes to Christmas dinner, the turkey is seen as the pièce de résistance; the main event. But as long as you follow instructions for defrosting and cooking, it’s pretty hard to get it wrong. I mean, if it’s dry, you’ve got gravy to save it, just make plenty.

No, I think the one thing that really stands out on your Christmas feast is the roast potatoes.

Now these, can be tricky. It’s all about striking that balance between fluffy on the inside and crunchy on the out without being burnt. So we thought we’d share our top tips:

1.  Par boil: to help get them fluffy, part boiling is essential. Peel and chop your potatoes and fill a saucepan with water covering them. Add a couple of pinches of salt and bring to the boil and simmer for 20 minutes or until the potatoes easily drop from a knife poke.
2. Meanwhile, heat the oven to 200c (fan assisted). Drop a tbsp or two (enough to cover) into the base of your chosen roasting tray and place in the oven until the fat has fully melted
3. Add the par boiled potatoes to the hot roasting dish and place back in the oven for 40 minutes or until they’re golden brown. Ensure your turn frequently to ensure a golden coating all over.

Additional tip: chop an onion in half and break apart and add to the roasting tray with the potatoes.

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