The perfect roast potato

Easters approaching & the family are inbound. Here is Chef Dans top tips for the perfect roast potato.

- Peel and quarter potatoes, we use Koffman blues but Maris piper are a great choice 

- Steam the potatoes for 28 mins or until fork tender 

- Alternatively place in cold salted water and bring to boil. When the water is boiling check frequently until they are tender throughout and just breaking at the edges around 10 minutes 

- Drain and allow to steam dry for 10 mins. Rough up the edges in a colander being careful not to break them up too much, aiming to get craggy edges 

 - Important step! leave overnight in the fridge uncovered to dry out this will ensure the outside gets super crispy!

 - In a deep sided tray place your cooked and dry potatoes , cover generously with a neutral oil place in the oven at 215 degrees turn every 15 minutes after 30 mins drain off the oil 

- Add salt, rosemary and chopped garlic mix well and return to the oven for another 15 mins