Leaving your roast potatoes to cool after parboiling them may seem like a waste of time. After all, does it really make that much difference?
“Yes, it does!” Peter says, “Once boiled, I drain and leave them for 10 minutes to allow the steam to evaporate. This is the key to a good roast potato.”
Leaving them to cool for a while before popping them in the oven will ensure there’s not too much moisture in your potatoes. The result will be deliciously crispy roasties!
And if you’re dreaming of a crispy potato with a perfectly fluffy interior, Peter suggests using Maris Piper potatoes. “They’re a good versatile potato that will crisp up whilst remaining soft inside. They always deliver on roasting, mashing, and making chips!”