roast potatoes. We all love a roast spud – they’re the highlight of every Sunday dinner alongside the meat.Paired with lovely gravy there’s nothing better or more British.But, if you’ve not quite cracked how to make them they can go soggy, greasy or burnt.Luckily, chef Raymond has an OBE and two Michelin stars for his cookery.
So, you can get your technique perfect in time for Christmas with his advice which he shared with MirrorOnline. What's your favourite trick for perfect roasties?
Let us know in the comments section... Chef Raymond recommends using the Maris Paper, King Edwards or Lincolnshire potatoes.The first two are good for almost anything.While the Lincolnshire is big, yellow and rich without being starchy.So you’ll get a great,.
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