How to make the PERFECT roast potatoes every time: ‘They are the crispiest I’ve ever tried’


How to make the PERFECT roast potatoes every time: ‘They are the crispiest I’ve ever tried’

  • A recipe for perfect roast potatoes has been shared, all you need is a slow cooker
  • Many claim online that this is the holy grail of roast potato recipes they’ve tried
  • Parboiled potatoes are coated in seasoning and slow cooked for up to four hours
  • The potatoes will come out golden on the outside and extra fluffy on the inside 


<!–

<!–

<!–
<!–

<!–
(function (src, d, tag){ var s = d.createElement(tag), prev = d.getElementsByTagName(tag)[0]; s.src = src; prev.parentNode.insertBefore(s, prev); }(“https://www.dailymail.co.uk/static/gunther/1.17.0/async_bundle–.js”, document, “script”));

<!– DM.loadCSS(“https://www.dailymail.co.uk/static/gunther/gunther-2159/video_bundle–.css”);

<!–

The ultimate recipe for the ‘crispiest roast potatoes’  has been revealed – and the secret is a slow cooker. 

The popular side dish has been cooked a variety of different ways for decades, but many are claiming that this method is the ‘holy grail’. 

To begin, recipe creator Ria McCllough, parboils ‘Navan’ potatoes for 10 minutes and then lets them ‘steam dry’ inside a colander.

The popular side dish has been cooked a variety of different ways for decades, but many are claiming that this method is the 'holy grail'

The popular side dish has been cooked a variety of different ways for decades, but many are claiming that this method is the 'holy grail'

The popular side dish has been cooked a variety of different ways for decades, but many are claiming that this method is the ‘holy grail’ 

While the parboiled potatoes slightly cool, add in a ‘few glugs’ of olive oil to a slow cooker on a high temperature setting. 

This step allows the oil to be hot as soon as the potatoes are added into the slow cooker. 

Next add in a shake of salt and pepper, dried sage, a dust of flour and onion granules to the parboiled potatoes. 

How to make slow cooker roast potatoes: 

  1. Parboil ‘Navan’ potatoes for up to 10 minutes, then strain them using a colander. 
  2. Let the parboiled potatoes steam dry inside the colander while you prepare the slow cooker. 
  3. Add a ‘few glugs’ of olive oil to a slow cooker and put it on a high temperature setting.
  4. Add salt, pepper, dried sage, flour and onion granules to the potatoes.
  5. Shake the potatoes in the herb and salt mixture to roughen up the edges.
  6. Put the coated potatoes into the slow cooker with the hot oil and let them roast on high for four hours.
  7. Place a tea towel underneath the slow cooker lid to ‘absorb condensation and keep the potatoes dry’.
  8. Turn the potatoes twice in between the cook and after four hours they should be crisp, golden and ready to enjoy. 
<!—->

Advertisement
While they cool add olive oil to a slow cooker on a high temperature setting and add in a shake of salt and pepper, dried sage, a dust of flour and onion granules to the parboiled potatoes

While they cool add olive oil to a slow cooker on a high temperature setting and add in a shake of salt and pepper, dried sage, a dust of flour and onion granules to the parboiled potatoes

While they cool add olive oil to a slow cooker on a high temperature setting and add in a shake of salt and pepper, dried sage, a dust of flour and onion granules to the parboiled potatoes

Give the potatoes a shake in the herb and salt mixture to roughen up the edges, allowing for extra crispiness and to fully coat them.    

Put the coated potatoes into the slow cooker with the hot oil and let them roast on high for four hours. 

Recipe creator, Ria, suggests placing a tea towel underneath the slow cooker lid to ‘absorb condensation and keep the potatoes dry’.  

Give the potatoes a shake in the herb and salt mixture to roughen up the edges, allowing for extra crispiness and to fully coat them, let the potatoes cook in the hot oil four hours and enjoy

Give the potatoes a shake in the herb and salt mixture to roughen up the edges, allowing for extra crispiness and to fully coat them, let the potatoes cook in the hot oil four hours and enjoy

Give the potatoes a shake in the herb and salt mixture to roughen up the edges, allowing for extra crispiness and to fully coat them, let the potatoes cook in the hot oil four hours and enjoy

Turn the potatoes twice in between the cook to get them as crisp as possible. Once roasted and they look crispy on the outside and fluffy on the inside, dig in. 

Slow cooker roast potatoes [are an] absolute game changer, not sure I will make roasties in the oven ever again,’ Ria said online.    

Celebrity chef, Maggie Beer uses a similar recipe to create her iconic three-ingredient crispy roast potatoes. 

Celebrity chef, Maggie Beer uses a similar recipe to create her iconic three-ingredient crispy roast potatoes

Celebrity chef, Maggie Beer uses a similar recipe to create her iconic three-ingredient crispy roast potatoes

Celebrity chef, Maggie Beer uses a similar recipe to create her iconic three-ingredient crispy roast potatoes 

The cookbook author shared a video where she shows exactly how to make them using waxy potatoes such as the red-skinned désirée, salt and olive oil.

‘First, have good potatoes. A base waxy potato like désirée are very accessible but any potato that will roast will be fantastic,’ Maggie said from her Barossa kitchen.

‘I’ve left the skin on and I cook them for 20 minutes at a simmer in salted water,’ she said.

Once the potatoes were done, she drained them in a colander.

Maggie gently half-squashed each potato with a wooden spoon and placed them into a bowl

Maggie gently half-squashed each potato with a wooden spoon and placed them into a bowl

Maggie gently half-squashed each potato with a wooden spoon and placed them into a bowl

Next, Maggie gently half-squashed each potato with a wooden spatula and placed them into a large bowl. ‘What I’m going to do is squash these down and spread them out,’ she said. 

Maggie then seasoned the potatoes with two teaspoons of salt and a generous amount of olive oil, then toss to coat.

‘I’m going to drizzle them liberally with olive oil… lots of olive oil to moisten the bits. Olive oil being the good fat but there’s nothing against butter.’ 

She placed the potatoes in a ‘very heavy based’ baking tray and roasted them for just 20 minutes at a very high temperature of 230 degrees.

‘Now that’s going to be another 20 minutes because I want all those jagged edges to become really crispy, and they’d be such a fight for them when they go on the table,’ Maggie said. 

Once the potatoes are crispy and golden all over, Maggie removed the tray from the oven. ‘You can see how beautifully crispy they are,’ she said.

Advertisement

Shop Women Clothes | Shop Celebrity Approved Women Activewear