Tom Kerridge's Christmas Dinner: Cooking the Perfect Roasties
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- Опубліковано 17 гру 2020
- Up your cooking game this Christmas and enjoy flavourful festivities with Tom’s roast potatoes recipe. Simply follow the video and share your attempt with Tom by using #CookwithKerridge. Make sure you subscribe to the channel for all of the latest updates.
Serves: 6
Ingredients:
6 medium/ large peeled potatoes cut into equal sizes
200ml vegetable oil
Salt
Method:
- Add the potatoes to a large pan of salted simmering water and continue to poach for 10 to 15 minutes
- Once the potatoes are cooked, lift out of the pan with a slotted spoon and leave them to air dry on a cooling wire
- Whilst the potatoes are cooling, add the oil to a large roasting tray and pre heat the oven to 200c
- Place the tray into the oven for the oil to heat up
- Once the oil is hot, carefully add the potatoes
- Put the tray back in to the oven and roast for a good 25 minutes before turning
- Then cook for another 20 minutes until golden and crispy
- Once cooked remove from the tray and season with flaky salt
#TomKerridge #RoastPotatoes #RoastDinner
I picked up this tip some years ago watching Tom and true to his word, I have never cooked roast potatoes any other way since. Best roast potatoes ever
I have to say these potatoes don’t look as good as the ones I have been making for my family on Christmas day for 20 years. Parboil Maris piper potatoes for 10 mins, colander shake, dry 1 hr, goose fat roast on a tray at 180 degrees for 1 hr with x 3 bastes. Perfect.
My dad has been using this method for years and I’ll be honest - I prefer the boil and shake method 😅 there is more flakey crispness 😋😋
Agreed. Can’t beat the big bits of crisp on the corners you get when you shake
Try boiling in water with some bicarbonate of soda. About 5g per 2 lt water, and then when the pots have been shook up, give them a sprinkling of corn flour. Awesomeness.
@@NicksGotBeef or even a little course semolina :D
@@JoannaHammond unfortunately I'm coeliac so semolina is a no no. But yes I have friends that swear by it....
@@NicksGotBeef Oooo, sorry to hear that. I had a friend who suffered the same, not a fun experience. At least you have found an alternative, potato starch may also be an alternative coating you could try.
The comments on here from people that think they know better 😂 This man has held 2 Michelin stars for years! Do you have any idea of the training, knowledge, determination and sheer prowess that goes into just achieving that reputation, let alone maintaining it! If he says they’re good, you better believe they’ll be AMAZING
Thank you Tom that was so informative, I’ve been doing the par boil and shake (no it’s not a mum dance move 😂) for 50 years but I was so impressed with these that I’m going to give them a go ..I may be a convert 😊😊happy New year everyone 🎉🎉
So true roast potato is king of Christmas, we holidayed at St Lucia Christmas time last year and had no roastys or Brussels and it just wasn’t Christmas without them
I par boil 10 mins then shake mine in a large metal colander..it really makes them ‘craggy’…have had to stop using goose fat or dripping for health so I now use ‘normal’ olive oil ( not extra virgin) and a really good heavy roasting tray and I get fantastic roasties with good flavour..family and friends absolutely love them..best part of the meal for me …and the rest is good too..
Tried this way of cooking them
👍 up from me and household
be cooking me roasties this way
Always now
I use this exact method already only difference is I use goosefat as I like the flavour and think it gives a better crust.
gonna try this
tend to lose a few potatoes with shaking method
Thanks for this vid
I add a beef stock cube and butter to the water and follow the par boil method. Then roast in beef dripping.
Nomnomnom....
Granny knows best.
Par boil, drain, shake, sprinkle of polenta, salt, pepper, cool. Preheat tray then add oil and keep hot on hob. Add potatoes then coat in the oil and put in oven, turning occasionally until golden and crispy. Best roasties I've ever made. I'm not keen on those where the crispy skin separates from the potato, it should be part of the structure, crispy and fluffy.
I’m also going to try this today but with rapeseed oil
Absolutely gorgeous best potatoes I’ve ever cooked FANTASTIC 👌👌👍🏻👍🏻👍🏻🎄🎄 0:35
What is that roasting dish? I need something that size and shape please
They are £220 😮
Tried Tom’s method yesterday the only difference was I added a chicken stock pot to the water….they turned out delicious!
where in the UK are you from??
Gonna be trying this way this Time
Love everything you do Tom. Your a star x
I just tried this method but after cooking the potatoes right through and resting them they did not fluff up at all, I ended up scoring them with a folk🙄
Wrong potatoes?
@@knobrotknobrot Definitely Not! I've mastered it since this video!
In the forces we added a spoonful of bicarbonate of soda to the water and cooked for five minutes….then drained and cooled then sprinkled with semolina before adding them to hot fat roasting pan .
Tyson Fury is multi talented.
Thise might taste good but dont look brilliant... think ill stick to par boil and shake. Another considration id if uou are roasting snips and how long they both take..
Hahahaha. You probably kiiled him.
For me this results in a thin dry skin. Which you can see in the vid.
Anytime some chef tells me that their way (eg to get roast potatoes) is the best way; the only way to get perfection, my reaction is that the chef really has lost credibility. Heston Blumenthal says one way; Jamie Oliver says another; this chef says yet another.
Reality is that there are several ways to get good roast potatoes; so why does Tom Kerridge say that any other way is the wrong way? Will he come out and tell everyone clearly that the other chefs are talking rubbish?
Love Tom Kerridge but sorry my Roasties are better.
Interesting thats cold oil is used
Except it heats up when it goes in the dish!!
Not enough oil imo.
With the best intentions, I will end up parboiling the cat and chuffing her in the madness that is cooking on Xmas day.
But seriously, I'm a pro and there will be no stress come Christmas... 😬
Heston’s method is better
Veg oil ? No
It was all good until you said vegetable oil. Goose, duck or beef fat surely?!?!
Yes any of those would work well, we just prefer veg oil🙌
Always has to be duck or goose fat
I completely disagree. Parboil/shake method far superior
He serves them in his restaurant £5 each bargain !!!!!!
To be honest, they don't look like they're that special.. much prefer to boil around 10 mins, give em a good shake, into goose fat, sprinkle of salt, cook for 50 to 60 mins.. perfection..Vegetable oil is okay butt potatoes taste oily
These look honestly like the least appetising roast potatoes I have ever seen
You haven't seen mine! Having said that I've been watching watching other chefs roasties and yes they look far better than these.
Ffs comes to something if you need help to cook roast potatoes
Too fussy by a guy with too much time.
Guarantee you if you freeze them at the cooked stage they are incredible
Then roast them in hot oil
Wow……..really poor technique! Look like canteen ‘roasties’