A culinary revelation is set to transform the British Sunday roast, as a chef shares his unconventional technique for creating the perfect roast potato. The method, which involves a surprising ingredient swap and an extra preparation step, promises to deliver spuds with an unbeatably crispy exterior and a fluffy, flavour-packed centre.
The Game-Changing Technique from Chef Stephen Beaddie
In December, Chef Stephen Beaddie took to the social media platform TikTok to unveil his formula for what he boldly claims are the "world's best roasties." His video, which has since garnered significant attention, outlines a clear departure from traditional parboiling methods. The core of his advice is simple yet revolutionary: stop boiling your potatoes in plain water.
Instead, Stephen passionately advocates for using beef stock as the boiling liquid. "Beef stock is gonna inject loads of flavour in there," he explained in the clip. This single substitution infuses the potatoes with a rich, savoury depth from the very beginning of the cooking process, ensuring the flavour permeates every bite.
The Crucial Freezing Step for Maximum Crispiness
However, the chef's innovation doesn't end there. What truly sets his method apart is an additional stage that many home cooks would never consider. After parboiling the potatoes in the seasoned stock, Stephen recommends freezing them overnight.
The potatoes are then roasted directly from their frozen state. "They're gonna be the most crispy, delicious roasties you have ever tasted, and the inside is gonna be like mash," he enthused. "I cannot describe how good these things are." This freezing process is believed to further dehydrate the potato's surface, leading to exceptionally rough edges that crisp up magnificently in the hot fat.
Public Reaction and Culinary Science
The chef's tutorial has proven immensely popular, amassing over 101,400 views alongside hundreds of likes and comments. Viewers who have tried the method report back with glowing reviews. One user, Bubbles, commented: "OK I MADE LAST NIGHT , INSANELY GOOD THANK YOU!!!!... the beef stock is a game changer."
Another viewer inquired about the benefits of freezing, to which a respondent named WendyWoo offered an explanation, suggesting it helps the spuds hold together better and may affect the glycemic index. The combination of flavour infusion from the stock and the textural magic of freezing appears to be a winning formula for potato perfection.
How to Recreate the Ultimate Roasties at Home
For those eager to elevate their next Sunday lunch, here is a breakdown of Chef Stephen Beaddie's recommended method, based on his viral advice.
Ingredients:
- Red Rooster potatoes (chosen for their floury, crisp-friendly texture)
- Beef stock (enough to cover the potatoes)
- Salt
- Duck fat or goose fat for roasting
- Optional aromatics: garlic cloves, rosemary, thyme, bay leaves
Method:
- Chop the potatoes into evenly-sized chunks, leaving the skins on for extra texture.
- Parboil them in the beef stock with a pinch of salt until the edges just begin to soften.
- Drain thoroughly, then shake them vigorously in the colander to roughen up the surfaces. Allow them to air-dry completely.
- Transfer the potatoes to a tray and freeze them for a full 24 hours.
- Preheat your oven to 220°C (or 200°C fan). Place your chosen fat (duck or goose fat is ideal) in a roasting tray and heat in the oven until it is smoking hot. Add any aromatics at this stage to infuse the fat, then remove them to prevent burning.
- Carefully add the frozen potatoes directly to the sizzling fat. Roast for approximately 45 minutes, turning them halfway through cooking to ensure an even, golden-brown crunch.
- Serve immediately and prepare for compliments.
This innovative approach from Chef Stephen Beaddie challenges the conventions of a British classic. By embracing beef stock and the power of the freezer, home cooks can now pursue a new gold standard for the humble, yet essential, roast potato.
