20-07-2025
Get crispy roast potatoes every time using Michelin-trained chef's 'drying' method
Poppy O'Toole has got the perfect hack to help foodies master the the best roast potato.
It can be a controversial subject, but many argue that roast potatoes are the best part of a roast dinner. Mostly it's a contest between the gravy and the potatoes, but more often or not, the roasties come out on top.
Nobody wants soggy roast potatoes when they could be crispy, crunchy, and fluffy perfection all in one bite, and if they don't turn out perfect, your meal could be ruined. However, mastering the perfect roastie can be hard.
Thankfully, Michelin-trained chef Poppy O'Toole has shared the perfect method to cook the crispiest roast potatoes of your life – and it's very straightforward.
First Poppy said you should, 'make sure you use the correct type of potato'. She recommends using a Maris Piper, which is certainly up for the job, reports the Mirror.
She said that par-boiling the potatoes is key, which means cooking them in hot water before putting them into the oven to roast. She prefers to do it longer than the "traditionally" recommended seven minutes from Delia Smith.
Poppy recommends par-boiling for 10 minutes as "They're a little bit softer when they come out, but they crisp up easier in the fat".
Then, her "drying" hack really comes in handy to ensure that the potatoes can become ultra crispy and not soggy. Her foolproof method involves steam drying them after par-boiling them.
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You won't need any fancy equipment, simply keep them in the colander and then put a tea towel over them. Poppy added: "The dryer the potatoes are when they go into the hot fat, the crispier they're going to be."
Then, the potatoes need to be placed on a hot tray of fat at a high heat – or around 200 degrees. Turn them once or twice while they're in the oven, as leaving them there to crisp up is best, and the "oil makes them go golden".
Jeff Baker, Executive Development Chef at Farmison & Co, also recently shared his top tips for the best roaster.
The chef warned not to cover them in too much oil or they won't cook properly.
He added: "If you drown them in too much oil, they'll burn on the outside and be undercooked on the inside.
"In order to avoid such a disaster, it's important to fluff up your potatoes before roasting them - my preferred method is steaming.'
"If you're unsure on how long to cook your spuds for, I would recommend at least 30 minutes at 200 degrees whilst checking them every now and again.
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Give them a shake every now and then to increase the crispiness.
"If you are still unsure after 40 minutes, take a potato out and give it a try. Not only can you check whether they are ready but you get first dibs on the crispiest roasties!"
Joanne Gallagher, a cook and co-founder of Inspired Taste, said the type of oil you use for your roast potatoes is important. She said the right oil will not burn or smoke when roasting at a high temperature.
She said: 'Since we roast our potatoes at a pretty high temperature, I like using a high-heat oil. Avocado oil is my favourite for this recipe."
