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Chef Raymond Blanc explains why you should never use olive oil for roast potatoes
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.
