You don't need to use any duck fat to create the 'best' roast potatoes of your life, according to the expert.
But as simple as they might seem, the technique can be difficult to get right, leaving you disappointed when biting into a roast potato and not hearing a crunch.
The technique involves doing something that you may not ever have thought of - creating a crispy batter using the potatoes themselves. 2. Choose the two chunks of potatoes that are the most cooked and ready for mashing and push these through a potato ricer, then add a little of the cooking water to make a thick potato batter. Roll the cooled potatoes through the batter, then put on a tray lined with baking parchment and chill overnight.
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