Chef's recipe is 'the only' method to make crispy roast potatoes (2024)

'Delicious' crispy roast potatoes recipe

In a video posted on his TikTok profile, Mr Grubworks (@thegrubworkskitchen) demonstrated how to make his “crispy sage garlic butter roast potatoes”.

The spuds were cooked with the crunchiest golden skin and fluffy white core which was visible when cut in half.

To demonstrate exactly how well they were cooked, the TikTok star said: “Just listen to the crunch.”

While the method takes one hour and 40 minutes from start to finish, the expert cook claimed that taking your time is “the only way to make roast potatoes” as good as his.

The spuds were a hit with his followers too, with one person describing them as “the most appetising potatoes they’d ever seen”.

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Roast potatoes are best served crispy on the outside and soft on the inside (Image: Getty)

Ingredients

• Five or six large Maris Piper potatoes
• One stock pot
• Cold water for boiling
• Vegetable oil - enough to coat a roasting tin
• Four tablespoons of butter
• One tablespoon of butter
• One tablespoon of chopped sage
• Five whole sage leaves
• Flakey salt

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Roasties are a non-negotiable for a Sunday roast (Image: Getty)

Method

Preheat the oven to 210C (fan-assisted) and move on to the potatoes.

Peel, chop and rinse them, then cover with cold water in a large saucepan before seasoning with salt and a stock pot.

Bring the pan to a boil on the stove for around 15 minutes or until “fork tender”.

According to the chef, this is when a fork can be inserted easily into the spuds without them falling apart, adding: “Your potatoes shouldn’t be mushy”.

Once cooked, drain the spuds and leave them to cool for five minutes in the colander before giving them a shake. The TikTok star said: “Now this is the key to crispy potatoes. There’s no need for flour or any of that stuff.

“You want to heat your oil in a large baking tray for 15 to 20 minutes or until smoking hot, and add your potatoes.”

After gently spooning some of the hot oil over the roasties, allow them to cook in the oven for one hour, turning halfway through. The chef claimed that “they should be looking crispy at the halfway point”.

It’s then time to move onto the sauce which is made by melting the butter in a large frying pan with the chopped sage and garlic. This only needs to be cooked for a few minutes until combined, at which point it can be spooned over the crispy spuds followed by some torn sage leaves in the last five minutes of cooking.

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