‘Best roast potatoes you’ll ever eat’ – recipe

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Roast potatoes, no Sunday dinner is passable without them. But how to make the best roast potatoes is a hotly debated topic.

One foodie has thrown their own hat into the recipe ring, detailing his method of roast potatoes.

Sam Stern, a chef, and author based in London, posts his recipes and tips on his TikTok account @samsterncooks.

This is where he discussed “how to make the best roast potatoes you’ll ever eat.”

So, how do you do it? Chefs will need:

  • potatoes
  • a chicken stock cube
  • olive oil
  • clarified butter
  • garlic
  • rosemary
  • thyme
  • salt
  • pepper

READ MORE: ‘Life changer’: Chef shares ‘new favourite way to cut and peel avocado’

How to make Sam’s roast potatoes

Sam explained: “Add your potatoes to cold water with salt, bicarbonate of water, and par-boil.”

He parboils the potatoes until a sharp knife can slide into them easily.

“Meanwhile,” he explained, “take a chicken stock cube add oil and combine.” Then, “pour clarified butter onto a baking tray.

“Place into the oven until hot and add the potatoes, garlic, rosemary, thyme, the stock oil and season. Mix together.”

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“Roast for 25 minutes, turn and roast for 25 more minutes,” Sam says, and then the delicious crispy potatoes are done.

“They look like the best roasters,” one commenter said.

Others had their own suggestions for how to make the best roast potatoes.

One said: “Try the veg stock in the pot when they’re boiling. Game changer.”

“Try adding Parmigiano grated cheese,” one suggested, while another said, “next time try marmite mixed with butter.”

Another said: “The best roast potatoes are roast plain potatoes then put lamb chops in the same tray and cook for an hour. The lamb juices all go in the potatoes.”

“You forgot to mention the most important thing, one commented, “buy good potatoes! First.”

For this looking for a speedy, easy method, why not try this air fryer roast potatoes recipe? 

It only takes 30 minutes to make the roasties in the popular kitchen device.

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