I'm A Chef — 1 Secret Ingredient Makes Roast Potatoes Golden And Crispy

Executive chef Scott Davies from the Old Manse of Blair reveals that the key to achieving perfectly crispy roast potatoes is adding cornflour to boiled spuds before roasting them in animal fat, such as goose or duck. This method, also favored by Mary Berry and Nigella Lawson, involves shaking the potatoes in the pan with cornflour, basting them in fat every 20 minutes, and adding thyme and garlic for a golden-brown finish. While some chefs prefer using semolina for a similar effect, the consensus remains on the importance of a dry, powdery coating for achieving the desired crunchiness in roast potatoes.

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