published on August 31, 2024 in Informative Details

I'm a YouTube chef and these are my top tips for making the perfect roast potatoes this Christmas -

A YouTube chef has revealed his top tips for making the perfect roast potatoes this Christmas – including boiling your spuds days before December 25.

Kush Bhasin, who is head chef for Sorted Food – an online cooking community with more than 2.8million YouTube subscribers from around the world, shared his advice for making the best roasties in their latest clip.

His method includes boiling your potatoes five days before the big day, basting them in a pool of goose fat, and leaving them overnight in the fridge before baking.

Kush, who has worked as a chef in numerous Michelin-starred kitchens, says his suggestions will ensure home cooks get the perfect crunch with a fluffy middle for the roast dinner essential.

Kush Bhasin, who is head chef for Sorted Food - an online cooking community with more than 2.8million YouTube subscribers from around the world, shared his advice for making the best roasties (pictured) in their latest clip

Sorted Food’s Kush formerly worked as a Development Chef to celebrity chef, Raymond Blanc at Le Manoir aux Quat’Saisons, and for Atul Kochhar as Executive Sous Chef at Benares.

Elsewhere, the chef insists roasts on Christmas day should be made using King Edward potatoes because they have a low sugar content which helps in achieving a dry, crispy outside.

He also suggested boiling l them the day before or up to five days before, so they completely dry out and will absorb the fat better.

Fancy trying out Kush’s tips? Take a look at the full Sorted Food method for roast potatoes below…

Kush, who has worked as a chef in numerous Michelin-starred kitchens, says his suggestions will ensure home cooks get the perfect crunch with a fluffy middle for the roast dinner essential

The Sorted Food Roast Potato Method:

Choose King Edward potatoes – they have the highest dry matter content and a low sugar content which helps in achieving a dry, crispy outside.

Prepare your potatoes up to five days ahead of the big meal.

Start by peeling the potatoes and halving them then add them to heavily salted, boiling water.

Reduce the heat to a tiny simmer and once the potatoes start to fall apart and ‘peel’ they are ready – this should take 20-30 minutes. The peeling will help them absorb the salt from the water and goose fat when in the oven.

Boil them the day before or up to five days before, so they completely dry out and will absorb the fat better.

Once they are cooked, drain them thoroughly then leave them on a cooling rack so they can fully dry out on all sides. Refrigerating them overnight is a bonus.

Pre-heat a roasting tin with goose fat in an oven set at 220c. The fat needs to be as hot as the oven, then put the potatoes in – use tongs or place them in one by one so you don’t get splashed.

Make sure they each hit the goose fat and aren’t stacked up – they should sizzle when they hit the goose fat.

Douse them in the goose fat so they are completely covered. No need to season again.

Cook them in the oven at 220c for 20 mins, then reduce the oven to 180c and cook them for a further 20 minutes. When you turn the oven down rotate all the potatoes, so they get an even cook.

When they are finished, they should crack with a loud crunch when you take a bite, yet still have a deliciously fluffy centre.

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