Celebrity chef James Martin has highlighted a common error that ruins roast potatoes: cooking them at the same time as the meat.
In a recent YouTube interview with Fane Productions, Martin shared his advice on achieving perfect roast potatoes.
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He emphasized the importance of boiling potatoes in plenty of salted water for three to four minutes, then draining them before roasting.
"Potatoes. Plenty of water.
What you don't want with potatoes is you need to make sure the starch is taken off it so don't cram the pan full," he explained.
This step removes excess starch, resulting in a better texture.
Martin described his roasting method: "Like I said what a lot of chefs do is put them in straight into a tray with some, it's either lard, dripping, or duck fat nowadays over the top, put them in the freezer."
"When you want them, take them out, one hour in the oven, really hot oven, 200 degrees," he continued.
"When your meat's out of the oven, that's when your roast potatoes should go in.
Do not put the potatoes in at the same time as the meat otherwise everything doesn't cook well."
Timing is crucial to ensure both meat and potatoes cook properly without compromising quality.
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Martin also shared his preferred method for a traditional British bacon sandwich, recalling visits to his grandmother's house.
