You’ve been cooking roast potatoes all wrong… you should salt them AFTER they’ve been in the oven for a ‘glass-like crunch’, chef reveals
THEY’RE the staple of any good roast dinner – but it turns out we’ve been cooking our potatoes all wrong.
An expert has revealed we should be salting our spuds after they’ve been in the oven for a “glass-like crunch”.
Consumer organisation revealed in a post on the perfect way to roast potatoes.
“The secret is to break down the starch on the surface of the potato and rough them up a bit to maximise their surface area by par-boiling them and giving them a good shake,” their expert wrote.
“But that’s only half the battle – you also need to remove as much moisture as possible, and the best way to do this is to bung your potatoes in the fridge or freezer.”
Once boiled, they recommend putting the potatoes straight in the fridge or freezer “to remove moisture and prime them for roasting”.
Following these steps will give a “delicious glass-like crunch” they promise.
Their followers on the social media site were amazed by the handy tips.
One person wrote: “HOW DID I NOT KNOW ANY OF THIS??!!”
Another commented: “Yummo.”
A third shared: “This is so interesting.”
Earlier this week we told you how a freezer queen’s food tips will save you a trip to the supermarket when you return from holiday – including freezing milk for tea.
We also revealed how a woman’s advert selling her baking equipment went viral after buyers spotted a willy-shaped tin.
And chef Ian Haste shows how to take the fear out of cooking by planning ahead with a week’s worth of recipes.