Anyone who says they don’t like roast potatoes is lying. They’re a liar.
We don’t know why anyone would lie about such a thing, but everyone knows no Sunday dinner is complete without many, many potatoes.
Any dinner, really.
But eating them is only one half of the story. First, you have to roast them. That part is where it gets a bit crunchy.
Every family has their own take on what makes for the perfect roast potato. But essentially we can agree they should be crunchy and salty on the outside and fluffy on the inside, yeah?
According to Good Housekeeping, there’s a very specific set of rules you need to follow if you want to pass yourself off as a spud God.
It goes something, nay, exactly like this:
First, you must parboil (half boil) your potatoes so they’re slightly soft and easier to roughen up. This results in the crispy delicious outside you want.
The Good Housekeeping cookery team (yes, cookery team) instructs to parboil the potatoes for no longer than 12 minutes, before leaving them to dry for three minutes.
You could fudge these times a little, but would you really want to risk it? Didn’t think so.