Michelin star hack gets you perfect roast potatoes according to chef Tom Kerridge

Christmas is not complete without a perfectly crispy roast potato. This clever recipe by chef Tom Kerridge will help you get Michelin star roasties for the year’s most important meal — Christmas dinner!

Roast potatoes
Get golden spuds this Christmas using a nifty Michelin star hack

Its Christmas once more and time for the allocated home-chefs to don their aprons and get cracking in the family kitchen.

Some people enjoy a Yorkshire pudding on their plate, while others insist on red cabbage. And families across the country will be serving up nut roasts alongside turkey crowns.

But one thing is guaranteed — everyone will be chowing down on a roast potato or two.

With that in mind, it’s fair to say that the roast potato is the undisputed king of Christmas dinner, and it needs to be cooked to perfection.

Luckily it’s rather simple to get a good roastie.

Just ask celebrity chef Tom Kerridge, who has thought of a nifty recipe that will guarantee a golden crispy spud.

How to make the perfect roast potato

Simmer your potatoes in salted water for 10 minutes

Talking to iNews, Tom Kerridge disclosed this clever hack for home chefs to use when making roast potatoes…

You will need:

  • 8 large roasting potatoes (usually Maris Pipers) peeled and cut into equal chunks
  • Vegetable oil, duck fat, lard or dripping
  • Salt

On Christmas eve, plop the prepared potatoes into a large pan of salted water. Bring to a simmer and wait 10 minutes, before draining in a colander.

Save a splash of the cooking water and leave the steaming potatoes to cool on a cake rack.

Pick out two well-cooked chunks ready for mashing and squeeze through a potato ricer, then add a drop of the cooking water — enough to make a loose paste or batter.

Once cooled, roll the potatoes through the batter and then put them in the fridge to chill over night.

The next day — Christmas day — heat the oven to 200°C/180°C fan/Gas 6.

Vegetable Oil



Find a big roasting tin and add a good dollop or splash of your fat.

Heat in the oven for a few minutes, waiting until the fat is really hot. It’s ready when you drop a crumb of potato into the fat and it starts to sizzle.

Once the fat is piping hot and ready for action — carefully add the potatoes to the tin and coat each chunk.

Season with salt and roast for 40 minutes.

Roll the potatoes over after the 40 minutes and crank the oven up to 220°C/200°C fan/Gas 7. Roast for another 30 minutes, turning again once, until crisp and golden.

Serve and season with a sprinkle of flaky salt.

Leftover recipes for roast potatoes

Left over sprouts and potatoes make for a festive bubble and squeak



Roast potatoes are not deemed dud after Christmas dinner and there are plenty of delicious recipes you can make with the leftovers.

A trimmings-laden bubble and squeak serves as the perfect boxing day brunch. Just fry up your old spuds with some cooked chestnuts, yesterday’s sprouts and some neglected pigs in blankets.

Alternatively, you could turn to a more modern-British recipe, like Aloo chaat.

Fry off some crushed up old roasties with some chaat masala, add some pulses, a chopped up tomato and a green chilli — and you have a simple yet delicious street food spin on Christmas.

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George Holan

George Holan is chief editor at Plainsmen Post and has articles published in many notable publications in the last decade.

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