Cook shares basting trick which makes perfect roast potatoes with extra crunch
A foodie shared some snaps of her incredible golden roast potatoes – and people were begging for the recipe.
So she explained her top tips and other keen cooks are happy to share too.
Danielle Bain posted a photo of her spuds on the Facebook page Rate My Plate Group.
She captioned it: “Go on then…. rate my roasties!”
More than 3,400 people liked the post and almost 1,000 commented.
And, it turns out the secret is all in the basting.
What's your trick for getting the perfect crust on your roast potatoes? Tell us in the comments section below…
Danielle commented: “Heat the oil, par boil the potatoes then put them in hot oil and turn frequently so that they chip up all over.
“No flour and just vegetable oil.
“Just keep turning them, spoon a tiny bit of oil on them when you do this and they should crisp up.”
So, it seems you don’t need to add flour – although we’re partial to sprinting an OXO cube on top ourselves.
And, fellow foodies added their tips too.
One commented: “Butter is better than oil for roasters!”
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While another said that he chills the potatoes after par boiling them and before adding them to the hot oil.
He said: “Leave them in the colander to steam and dry out, fridge will remove excess moisture and being chilled helps the roasting process.
“They get a kind of skin on them, almost waxy and I get a lovely thick crunch.”
Plenty of commenters were impressed with Danielle’s delicious spuds.
One person commented: “Very nice, cracking colour and I'll bet they're crispy – good.”
“10/10 absolute perfection,” added another.
Another exclaimed: “Aunt Bessie’s crying her eyes out.
“Superb, smashed it out of the park mate.”
“Pure heaven – gimme, gimme, gimme,” noted a fourth.
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