He continued: “This will help them develop a fluffy interior while maintaining the desired crispiness on the outside. After parboiling, drain the potatoes and give them a gentle shake in the colander – this will rough up the edges and create more surface area for crispiness during roasting.”
Once softened, add the potatoes to the herb mixture and toss until they are evenly coated. Then, spread the potatoes out in a single layer on the prepared baking sheet, making sure not to overcrowd them.
According to the chef, heating the baking tray beforehand will “give them a head start in crisping up”.
He said: “Roast the potatoes at a high temperature (220C) and make sure they have enough space on the baking sheet, so they don’t steam each other.”
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