I’m a YouTube chef and these are my top tips for making the perfect roast potatoes this Christmas – including boiling your spuds days in advance
By Jessica Green for Mailonline
Published: | Updated:
A YouTube chef has revealed his top tips for making the perfect roast potatoes this Christmas, including cooking your pudding days before December 25.
Kush Bhasin, Chef of Sorted Food – an online cooking community with over 2.8 million YouTube subscribers from around the world, shared his advice for making the best roasts in their latest clamp.
His method involves boiling your potatoes five days before the big day, basting them in a pool of goose fat and leaving them in the refrigerator overnight before baking them.
Kush, who has worked as a chef in numerous Michelin-starred kitchens, says his suggestions will ensure home cooks get the perfect crunch with an airy center for the essential roast dinner.
Kush Bhasin, chef of Sorted Food – an online cooking community with over 2.8 million YouTube subscribers from around the world, shared his advice for making the best roasts (pictured) in their latest clip
Sorted Food's Kush previously worked as Development Chef for celebrity Chef Raymond Blanc at Le Manoir aux Quat'Saisons, and for Atul Kochhar as Executive Sous Chef at Benares.
Elsewhere, the chef insists that Christmas Day roasts should be made with King Edward potatoes as they have a low sugar content, which helps achieve a dry, crispy exterior.
He also suggested cooking them the day before or up to five days before so they dry out completely and will absorb the fat better.
Would you like to try Kush's tips? Check out the full Sorted Food method for baked potatoes below…
Kush, who has worked as a chef in numerous Michelin-starred kitchens, says his suggestions will ensure home cooks get the perfect crunch with an airy center for the essential roast dinner.
The graded food roasted potato method:
Choose King Edward potatoes; these have the highest dry matter content and a low sugar content, which helps achieve a dry, crispy exterior.
Prepare your potatoes up to five days before the big meal.
Start by peeling the potatoes, cutting them in half and adding them to highly salted, boiling water.
Reduce the heat slightly and once the potatoes break apart and 'peel' they are ready – this will take 20-30 minutes. Peeling them allows them to absorb the salt from the water and the goose fat in the oven.
Cook them the day before or up to five days before so that they dry out completely and absorb the fat better.
Once they are done, drain them well and leave them on a cooling rack so they can dry completely on all sides. Refrigerating overnight is a bonus.
Preheat a roasting tin with goose fat in an oven at 220 degrees Celsius. The fat should be as hot as the oven. Then put the potatoes in – use tongs or put them in one at a time so you don't get any splashes.
Make sure they are all touching the goose fat and not on top of each other; they should hiss when they touch the goose fat.
Dip them in the goose fat so that they are completely covered. There is no need to season again.
Bake them in the oven for 20 minutes at 220 degrees Celsius, then reduce the oven to 180 degrees and bake them for another 20 minutes. When you turn the oven down, turn all the potatoes so they cook evenly.
When they're done, they should crack with a loud crunching sound when you take a bite, but still have a lovely fluffy center.
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