Love Potatoes | Best Potato Recipes | Potato House
Love Potatoes | Best Potato Recipes | Potato House
Love Potatoes | Best Potato Recipes | Potato House
Love Potatoes | Best Potato Recipes | Potato House
Love Potatoes | Best Potato Recipes | Potato House
Love Potatoes | Best Potato Recipes | Potato House

How to cook up the perfect Christmas spud!

How to cook up the perfect Christmas spud!

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Find out how to perfect the cornerstone of the traditional Christmas roast dinner.

Potatoes are a fundamental part of the Christmas Roast. Whether you’re serving up turkey, goose, or nut roasts, the trusty potato is always by its side! Everybody has their own respective approaches to roasting potatoes – some may cook them in particular fats, some may season them with different herbs and spices. Each approach can work for different reasons, which is why the potato is such a beloved ingredient in the kitchen – they are versatile little things. Let’s face it – you need to get the roast potato right for Christmas! So, here are some Love Potatoes top tips to help you reach spud perfection this festive season.

Select the right spud

Before you apply any of your ingenious cooking approaches to the roast potato, you need to make sure you have the appropriate spud! To achieve that perfect pairing of feathery centres and crispy skins which we all thrive for, you need to be using a spud of the fluffy variety such as Maris Pipers or King Edwards potatoes. Using the wrong spud such as a salad or boiling potato can lead to disappointing results as they dry out rather than cook internally!

Cook the spuds up beneath the centrepiece

Whether you’re cooking up turkey, lamb or a veggie alternative, this approach guarantees not only a great consistency but also additional flavours! Start your roast potatoes as you normally would, but for the last 20 minutes of cooking transfer and nestle your spuds around the centrepiece so they can mingle with the fats and flavours from the meat – this works particularly well with lamb, beef and turkey. The fats allow the potatoes to bloom into a beautiful golden brown colour.

Parboil before roasting

Boiling up your spuds for a little while before roasting can make all the difference. This process allows the skins to crisp up nicely – essentially par-boiling loosens up the tough outside skin which subsequently allows whatever flavours or fats you’re using to run into the spud. You’ll know you’ve boiled them enough when the outside is soft but the middle remains tender. Proceed as you would normally from there!

Best fats and seasoning to use

Goose fat and duck fat churns out delicious results when used with roast potatoes – these fats can be used instead of olive oil. Boil the potatoes and heat up the fats separately, then add your parboiled roasties to the mix! Garlic and rosemary are the usual go-to, however, if you’re feeling experimental this season then why not try a sprinkle of paprika to give your spuds a spicy twist?

Stretch your spud skills further in our Hints and Tips section which demonstrate how to perfect wedges, chips, boiled potatoes and more.  For Boxing Day lunch ideas – check out our Christmas Leftover Jacket Potato recipe.

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