MasterChef presenter John Torode hailed one roast potato recipe the “best in the world” that uses an 11p pantry staple for flavour. While Jamie Oliver has the perfect recipe for making roasties crispy, actress-turned-chef Lisa Faulkner shared how to make potatoes burst with flavour on ITV’s This Morning.
Torode’s wife revealed her secret ingredient is a humble stock cube, which can cost as little as 11p per piece. She said: “You heat the water and then sprinkle a bit of a stock cube in and swoosh it all around and then put your potatoes in and it gets a nice seasoning on it.” Torrode confirmed his wife’s roast potatoes are “the best in the world” while appearing on the show to launch their joint cookbook titled John & Lisa’s Kitchen.
The cheap hack could be combined with Mary Berry and Gordon Ramsay’s trick, which uses semolina to make the roast potatoes extra crunchy.
Mary said: “Par-boiling and roughing them up before roasting gives a lovely crunchy exterior and the semolina adds an extra crunchy coating.”
Gordon Ramsay explained it should be added after par-boiling: “Sprinkle over the semolina, shake again to coat evenly then leave to steam dry for 5 minutes.”
Jamie Oliver on the other hand has a “foolproof” method to make potatoes “super crispy on the outside yet gorgeously fluffy on the inside” using an airfryer.
The recipe uses cubed potatoes which are drizzled with vegetable oil and sprinkled with salt, before putting it in the airfryer for 20 minutes at 180 degrees with a bulb of garlic covered in foil.
He takes the garlic out and then cranks up the heat to 190 for 10 minutes to get a crispy outer layer.
