Christmas plans are forming and you might be thinking about the food-to-order shop for the big day. So to help you prepare, our Executive Head Chef, Hrvoje Loncarevic shares his masterclass to transform the ultimate side dish - Roast Potatoes! Arguably, one of the best parts of your Christmas Dinner, as long as you get them right, they can tie in rich flavours to complement the rest of your plate.
Here's Hrvoje's top tips for the perfect roast spud:
Size & Variety of Potato
You want a flavourful, floury potato with a dry texture, to give you a fluffy middle and crunchy exterior. You can't really go wrong with Maris Piper or King Edward. Size is everything; very small pieces will cook more quickly, but have a thinner and crispy outside. Medium chunks have more time to develop a thicker crust, but don't go too large - the ratio of exterior to interior reduces with size.
Don't Skimp on the Fat
For an average roasting tin, you'll need at least 5tbsp. We use vegetable oil in The Grand's kitchen, to remain vegan-friendly. But if you prefer, another classic is Duck or Goose Fat. Our other new favourite for cooking potatoes is ghee. It is clarified, so less likely to burn, and gives the finished roasties a wonderfully rounded, brown-butter flavour.
Making them Fluffy
Boil your potatoes until they're tender on the outside but still firm in the middle. Once par-boiled, drain them well and put them back in the pan with the lid on. Give the pan a good shake to bash up the edges, causing cracks for the hot oil can penetrate. Leave the par-boiled potato in the still-warm pan to dry for a few minutes.
Making them Crispy
While the roughed-up potatoes dry in the pan, heat up the fat in the oven for a few minutes. Once this is hot, add the potatoes and turn them in the far, so they're well coated before going in the oven. Don't overcrowd them! Tempting though it is to pack more potatoes into the roasting tin, this will just cause them to steam rather than roast - or take a very long time.
Seasoning
Salt is essential - so if you're going for just one seasoning, make it that. We also love the pep of pink peppercorns, earthy bay and garlic. Rosemary, sage and thyme work well too. For more crunch, toss in a few fine breadcrumbs, or grated parmesan 10 minutes before the end of cooking time.
Final Tip
Hrvoje's final, and most important, tip for cooking your Roast is don't rush the potatoes!
Sample the perfect Christmas Dinner, complete with roasted potatoes, in the Garden Grill's Festive Fayre menus throughout December!