{"id":8715,"date":"2023-11-12T05:19:04","date_gmt":"2023-11-12T05:19:04","guid":{"rendered":"https:\/\/crynfiction.com\/?p=8715"},"modified":"2023-11-12T05:19:04","modified_gmt":"2023-11-12T05:19:04","slug":"chef-shares-best-roast-potato-recipe-for-glass-like-crunch-with-a-fluffy-centre","status":"publish","type":"post","link":"https:\/\/crynfiction.com\/everyday-meals\/chef-shares-best-roast-potato-recipe-for-glass-like-crunch-with-a-fluffy-centre\/","title":{"rendered":"Chef shares best roast potato recipe for glass-like crunch with a fluffy centre"},"content":{"rendered":"
The classic roast potato is a staple in most roast dinners, which means there is a lot of pressure to get them perfect.<\/p>\n
Getting that perfect crunch can seem complicated, but don\u2019t fret. For those unsure about parboiling or stuck at which potatoes to use, one expert has answered these dilemmas.<\/p>\n
Taking to TikTok, Chef Thom Bateman, has shared his \u201cfavourite\u201d way to make roast potatoes which \u201cworks the best\u201d.<\/p>\n
He captioned the video: \u201cMy favourite roast potatoes, there are so many different ways and methods, I find this works the best for me. There is a little extra work, but it\u2019s worth it.<\/p>\n
\u201cIt\u2019s all in the technique really. Imparting flavour and achieving that glass-like crunch with a fluffy centre.\u201d<\/p>\n
@chefthombateman All about the Feasts, 2 of 7. My favourite Roast Potatoes, there are so many different ways and methods I find this works best for me. There is a little extra work but it\u2019s worth it. It\u2019s all in the technique really imparting flavour and achieving that glass like crunch with a fluffy centre. 1kg Maris piper potatoes Enough Beef\/chicken\/veg stock to cover the potatoes 150g duck fat\/beef dripping\/your chosen fat 10-15 garlic cloves 2 bay leaves 2 sprigs rosemary Few sprigs of thyme Salt1. Peel and cut the potato evenly, cover in the stock and bring up to a boil for approx 10 mins or when they are just fork tender. 2. Drain them but keep the stock to make a sauce or gravy, rough them up and let them dry for the best results dry them out uncovered in a fridge or freezer 3. Meanwhile infuse the duck fat with the garlic, bay, thyme and rosemary on a very low heat for approx 30-40 mins this will leave you with a bonus side of confit garlic. Strain it so it\u2019s ready to use 4. Put the potatoes in a mixing bowl and pour over approx 1\/3 of the infused fat and a pinch of salt. Coat the potatoes well and set to one side 5. Heat the remaining fat in roasting tray before adding the coated potatoes roast at 220c for 45-50 mins turning every ten minutes, for the final 5 minutes drain off the fat. #series #reels #potato #roastpotatoes \u266c original sound – Chef Thom Bateman<\/p><\/blockquote>\n
Ingredients\u00a0<\/h3>\n
1kg Maris piper potatoes<\/p>\n
Enough beef\/chicken\/vegetable stock to cover the potatoes<\/p>\n
150g duck\/beef drippings\/your chosen fat<\/p>\n
10 to 15 garlic cloves<\/p>\n
Two bay leaves<\/p>\n
Two rosemary sprigs<\/p>\n
Two thyme sprigs<\/p>\n
Salt<\/p>\n
Method\u00a0<\/h3>\n
Thom started off the video by peeling and cutting the potatoes evenly and boiling them in beef stock as it \u201cadds more flavour\u201d and \u201cacts as a base for a gravy\u201d.<\/p>\n
This should take around 10 minutes for the potatoes to be ready or when they are just \u201cfork tender\u201d.<\/p>\n
The next step is to drain them but keep the stock to make a sauce or gravy. Rough the potatoes up and let them dry. For the \u201cbest results\u201d dry them uncovered in a fridge or freezer.<\/p>\n
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<\/p>\n
Meanwhile, in a large pan, the chef infused the duck fat with garlic cloves, bay leaves, thyme and rosemary on a very low heather for approximately 30 to 40 minutes. This will leave with a bonus side of confit garlic. Then just strain the fat so it\u2019s ready to use.<\/p>\n
Thom then proceeded to put the potatoes in a mixing bowl and poured over one-third of the infused fat with a pinch of salt before coating them.<\/p>\n
The last step was to heat the remaining fat in the roasting tray before adding the coated roast potatoes.<\/p>\n
The chef said to put them in the oven at 220C for 45-40 minutes, turning them every 10 minutes.<\/p>\n
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