How to make the 'perfect' Christmas roast potatoes as top chefs share their tips

dailyrecord.co.uk:

Christmas Day is just around the corner, and if you're preparing the dinner this year, you might be concerned about how you'll make the roast potatoes.If done right, homemade roasties can be the star of the show - but it can be hard to achieve that perfectly crispy golden skin and fluffy inside that makes them taste so good.But there's no need to panic, because we've gathered some helpful advice from some of the UK's top chefs.

From Gordon Ramsay to Marco Pierre White, they've all shared their top tips for getting roast potatoes done right that will have your guests asking for seconds.Here are six different techniques you can use this Christmas to make your roast potatoes the best they've ever been.Boil first: Make sure your potatoes (Maris Pipers or King Edwards are a good choice) cook evenly by chopping into equal sized pieces, then par-boil in salted water until just tender.Steam dry: Get rid of any excess moisture by leaving the potatoes to steam dry in the colander for at least five minutes once drained.Preheat: Add fat to your roasting tray – duck or goose fat roast potatoes are great at Christmas, otherwise most oils (except extra virgin olive oil) work well and are useful for vegetarians and vegans.

Put the tray in a hot oven for at least five minutes to heat through – the potatoes should sizzle when they're placed on it. Crispy outsides: Gently shake up the steam-dried potatoes to create fluffy edges that will crisp up while roasting.

For extra crunch, sprinkle the potatoes with semolina and toss to coat.Even coating: Carefully toss the potatoes so that they are fully covered in the hot fat and spread out in a single layer before returning to the oven for 40 to 45 minutes.