A chef has revealed a revolutionary method for creating the ultimate roast potatoes, promising a game-changing twist on the British Sunday dinner staple.
The Viral Chef's Flavour-Boosting Hack
Chef Stephen Beaddie took to TikTok in December to share his formula for what he calls the "world's best roasties." His key piece of advice? Abandon plain water during the initial boiling stage. Instead, he advocates for parboiling the potatoes in beef stock to deeply infuse them with savoury flavour from the inside out.
Stephen passionately told his followers: "I want you to show this to whoever is in charge of the potatoes this Christmas and you tell them this is the only way to have their roasties. There is no other way." He recommends using Red Rooster potatoes for their ideal floury texture, which helps achieve a fluffy interior and a supremely crispy exterior.
The Crucial Freezing Step for Maximum Crisp
What truly sets this technique apart is an unconventional additional step. After parboiling in stock and roughly shaking the potatoes in a colander to create a textured surface, Stephen instructs home cooks to freeze the parboiled spuds for a full 24 hours before roasting.
"They're gonna be the most crispy, delicious roasties you have ever tasted, and the inside is gonna be like mash," the chef claimed. The method involves roasting the potatoes directly from frozen in smoking hot fat, such as duck or goose fat, for about 45 minutes.
Viewers React to the Perfect Roast Potato Method
The chef's video, which has amassed over 101,400 views and hundreds of likes, sparked enthusiastic feedback from viewers who tried the technique. One user, Bubbles, commented: "OK I MADE LAST NIGHT , INSANELY GOOD THANK YOU!!!!I made from fresh but amazing the beef stock is a game changer."
Another viewer, WendyWoo, offered an explanation for the science behind freezing, suggesting it helps the potatoes hold together better and can lower their glycemic index. The recipe shared by Stephen includes simple ingredients: Red Rooster potatoes, beef stock, salt, duck or goose fat, and optional aromatics like garlic and herbs.
For anyone looking to elevate their next Sunday roast or family feast, this chef-approved method offers a promising route to achieving the holy grail of roast potatoes: a crunchy, golden shell with a perfectly fluffy, flavour-packed centre.
