Man's 'best ever' roast potato recipe has 'unique' ingredients
Nobody fancies a tasteless roastie - and one man has a foolproof method to ace your Sunday lunch staple every time. Everyone has their unique way of preparing roast potatoes, whether you're partial to smothering them in marmite or generous dollops of goose fat for that ultimate crunch - no one desires a disappointing spud on their Sunday roast, so achieving that crispy exterior is crucial.
However, one man has revealed his top-notch tater technique for flawless potatoes every time, leaving people salivating, all thanks to his secret ingredients - honey and mustard. Enthusiastic home chef Justin Taylor posted a photo of his impeccable roast potatoes along with his preferred recipe.
As the 40-year-old showcased a snap of his appetising potatoes next to a heap of thinly sliced gammon, he captioned the post: "Honey and mustard roast potatoes. Then Nutella bricks for dessert" - we'd be keen on that recipe too. In the meantime, you can follow Justin's straightforward recipe below....
You will need:
Peeled and chopped white potatoes - quantity depends on how many people you're cooking for
Two teaspoons of Colman's English mustard
Four teaspoons of squeezy honey
Black pepper and salt to taste
Method:
Add pepper and the mustard into a bowl and blend them together.
Then, add honey - make sure to mix thoroughly.
Pre-heat your oven-safe roasting tray with oil and two tablespoons of butter and salt.
Then add your potatoes and baste with the honey mustard mixture.
When there's only 20 minutes left before they're ready, baste them again - this will ensure they're full of flavour.
Continue to baste every five minutes to keep them crisp
After posting to Facebook, everyone concurred that Justin's meal looked absolutely scrumptious. One person exclaimed: "They sound amazing – my mouths watering just reading that. Can't wait to try them!" And another said: "Yes, please. We'll definitely be giving these a go at some point."
Another culinary expert has revealed a common blunder people make while preparing roast potatoes. Marc Williams, who directs the cookery school at The Grand York, a luxurious five-star establishment, insisting on allowing your spuds to cool entirely post-parboiling.
Contrary to typical practice - simply draining and tossing them into the pan for roasting - Williams advises that skipping the cooling process is an error not to be overlooked.
The seasoned chef advised: "To get the perfect potatoes, peel them, add them to cold water and bring them to a boil. Boil for around six minutes until the edges soften.
"Then, strain them and wait until the steam stops. You'll never get a crisp result if they are full of water."
A version of this story was first published in July 2020.
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