As the festive season reaches its peak, a top British chef has unveiled his surprisingly straightforward method for creating the ultimate roast potato. The culinary expert behind the guidance is Chef Steve Smith, who commands the kitchen at the acclaimed Latymer restaurant within the Pennyhill Park Hotel and Spa in Bagshot, Surrey.
The Pedigree Behind the Potato Tips
Chef Smith is no ordinary cook. His restaurant, an adults-only fine dining destination in West Surrey near Camberley, holds a prestigious Michelin star, an honour it has maintained for an impressive twenty years. Furthermore, The Latymer is one of only 18 establishments in the entire United Kingdom to have been awarded the maximum five AA Rosettes for culinary excellence. Diners experience his skill through intricate tasting menus, making his advice for a classic Christmas side dish all the more valuable.
The Two Critical Mistakes to Avoid
According to the celebrated chef, many home cooks undermine their efforts by committing one common error: disturbing the potatoes too soon during the roasting process. For a truly show-stopping, crispy result, he insists you must resist the urge to turn them until "a nice crust starts to form." His second key tip involves the initial preparation: always start your potatoes in a pan of cold, seasoned water before bringing it to a boil, rather than plunging them into already boiling water.
Chef Steve Smith's Ultimate Roast Potato Recipe
Ingredients:
- 1 kg floury potatoes (Maris Piper, King Edward, or Yukon Gold recommended)
- 100g beef fat or vegetable oil
- 2 tbsp potato flour
- 2 garlic cloves
- A few sprigs each of rosemary and thyme
- Sea salt and freshly ground black pepper
Method:
- Peel and cut the potatoes into evenly sized, fairly large chunks.
- Place them in a pan of cold, seasoned water and bring to a boil gradually. Simmer for two minutes only.
- Drain thoroughly in a colander, then toss the potatoes vigorously to roughen up the edges—this creates more surface area for crispiness.
- While the potatoes are still steaming, sprinkle the potato flour over them evenly, ensuring a light coating.
- Place a deep, wide roasting tray with the fat or oil into a preheated oven to get hot.
- Carefully add the floured potatoes to the hot tray along with the garlic and herbs. Season liberally with salt and pepper.
- The crucial step: Place in the oven and leave undisturbed for at least 20 minutes. Do not turn them until a proper crust has begun to form on the underside.
- Once turned, continue roasting until the potatoes are golden, crisp on the outside, and perfectly fluffy in the centre.
For those seeking a quicker alternative, Chef Smith notes that the parboiled and floured potatoes can be cooked in an air fryer instead of the oven, following the same principle of not shaking or turning them too early.
With Christmas Day fast approaching, this expert insight from one of the nation's most decorated chefs provides a clear path to elevating the humble roast potato from a simple side to the star of the festive table.
