Celebrity chef James Martin has revealed that most people ruin their roast potatoes by making the same common mistake.
The ITV star is one of the UK’s most famous and renowned culinary faces and his been a feature on British televisions for decades. Across his work in television, radio, online, and in restaurants, his cooking ability has earned him an esteemed reputation.
With this in mind, his platform allows him to share his advice with a wide audience, and give them some tips and tricks that will enable them to maximise the dishes they share with their friends and family. He has issued advice on how people can make simple mistakes when roasting their potatoes when they make a traditional roast dinner.
James has given some advice about how to best roast potatoes (stock) (Image: Getty)
In a previous YouTube interview with Fane Productions, James explained how one critical mistake was when people end up trying to cook their meat and their potatoes at the same time.
As well as discussing the importance of water in cooking ones potatoes, James explained: “Potatoes. Plenty of water. What you don’t want with potatoes is you need to make sure the starch is taken off it so don’t cram the pan full.
“So, plenty of water, pinch of salt, bring it to the boil, cook them for about three or four minutes, drain them off into a colander. Like I said what a lot of chefs do is put them in straight into a tray with some, it’s either lard, dripping, or duck fat nowadays over the top, put them in the freezer.
“When you want them, take them out, one hour in the oven, really hot oven, 200 degrees. When your meat’s out of the oven, that’s when your roast potatoes should go in. Do not put the potatoes in at the same time as the meat otherwise everything doesn’t cook well.”
Meanwhile, James previously advised the public on how to make the best bacon sandwich.
James Martin (Image: ITV)
Recalling visits to his grandmother’s house to have one, James explained why he prefers using dry-cured bacon specifically for his variant of the British classic.
He said: “What I mean by proper bacon is this stuff. It’s dry-cured fat bacon. I pretty much dry-fry the bacon for this, so it gets all crispy with only a smear of butter.”
James also suggested applying butter to white bread to go with the pork whilst ruling out other types of bread.
He said: “You take the softened butter like this and you butter the bread. So much that it almost comes through to the other side.
“There are few things more enjoyable than a bacon sandwich. Too many chefs are messing around doing ciabattas and focaccias and all these different sorts of stuff.
“White sliced bread. When you eat this, you should feel as if you’re about to go to heaven. A real good bacon sandwich should fill you up for the entire day.”
James returns to the UK’s screens this morning (August 1st) on ITV with James Martin’s Saturday Morning from 9.30am.
