For many across the UK, the humble roast potato is the undisputed star of the Christmas dinner plate. Achieving that elusive combination of a fluffy interior and a shatteringly crisp, golden exterior, however, can be a festive challenge. Now, a renowned chef has shared his fail-safe method, which hinges on one simple, do-ahead step.
The Chef's Golden Rule: Parboil, Chill, Then Roast
Chris Davey, a private chef and the owner of the acclaimed Cotswold farm shop and restaurant, The Cotswold Guy, insists the key to perfection lies in breaking the cooking process into two stages. "One thing that truly makes a difference for seriously crispy roast potatoes," Davey explains, "is to cook them two-thirds of the way through, let them cool in the fridge, and then finish them off."
He acknowledges it requires a bit of forward planning but promises transformative results. "This is what distinguishes good roast potatoes from absolutely fantastic ones, and once you start doing it, you'll never look back," he states.
The Science Behind the Crisp
The logic is straightforward. Parboiling chunks of potato until they are two-thirds cooked and then allowing them to dry out completely overnight in the refrigerator removes significant surface moisture. This process creates a dry, slightly rough exterior that, when roasted in hot fat, transforms into an incredibly crunchy coating.
Davey's technique involves parboiling, vigorously shaking the potatoes in a colander to rough up the edges, then transferring them to a container or bag for their overnight chill. "The next day, when you're ready to roast, they're already prepped, and that overnight rest has made them even better," he adds.
Elevating Flavour with Goose Fat
While the two-step method is the foundation, Davey recommends using goose fat for the final roast to elevate the dish further. "Using goose fat instead of oil takes things up another notch," he advises. "It's got this rich flavour and higher smoking point that gives you that golden, restaurant-quality finish."
Chris Davey's Foolproof Recipe
Follow this detailed method for guaranteed success on Christmas Day.
Ingredients:
- 1kg floury potatoes (Maris Piper or King Edward are ideal)
- 100ml goose fat
- Salt
- Optional: Fresh rosemary and garlic cloves
Method:
- Peel the potatoes and cut them into even chunks, roughly 5-6cm in size.
- Place them in a large pan of cold, salted water. Bring to the boil, then simmer for 6-7 minutes. They should be tender on the outside but still firm in the centre.
- Drain thoroughly in a colander. Give them a really good shake to batter and roughen all the edges—this creates the crucial surface for crispiness.
- Let the potatoes cool completely before placing them in a container or bag. Refrigerate overnight to dry out.
- On the day, preheat your oven to 200°C (180°C fan). Place the goose fat in a roasting tin and heat in the oven for about 10 minutes until it is smoking hot.
- Carefully add the chilled potatoes directly from the fridge to the hot fat—they should sizzle immediately. Turn them to coat evenly.
- Roast for 45-50 minutes until golden and super crispy all over, turning halfway through. Add rosemary and garlic, if using, for the final 10 minutes.
- Drain on kitchen paper, season generously with salt, and serve immediately.
By adopting this chef-approved, two-stage approach, home cooks can confidently serve what might just be the crispiest roast potatoes of their festive careers, turning a classic side into the centrepiece of Christmas dinner praise.
