Pro MasterChef winner shares easy hack for getting crispiest roast potatoes

dailystar.co.uk:

roast potato lover’s dream.Now, a MasterChef: The Professionals winner has shared his easy tip for any wannabe chef to achieve their goals of cooking the perfect roast potato – and you don’t even have to boil them.A new Channel 5 show, Toby Carvery: How Do They Do It?

Has looked into the national chain and examined how the chain manages to produce over 40,000 roast dinners every week.The programme also contained cooking tips for cooks at home, and in one section featured advice from Scottish chef Gary Maclean, who won Masterchef: The Professionals in 2016.And, for those looking to efficiently create the perfect roast potato, he claimed that one ingredient is key.“For me, the secret of a cracking roast potato is semolina,” he revealed.This is a type of coarse flour, which comes in the form of granules, and is often used to make pasta.“So what the semolina is going to do is to coat each of those potatoes and create those little crispy edges that are amazing,” Gary continued.Demonstrating the process, the chef coated a bowl of peeled potatoes in oil, shaking them around in a large mixing bowl.He then sprinkled semolina on top, before stirring everything together.

A large pinch of salt is added, and then the potatoes are poured out onto a large tray.The chef recommended that this should go into a hot oven at 200℃.Crucially, this process means that you can miss out the time-consuming process of boiling the potatoes before cooking them in the oven.Despite Gary’s speedy approach, Toby Carvery chef James Smith revealed that the business prefers to steam their potatoes in a high-pressure steamer first in order to soften up the outside of the potatoes.After three minutes and 50 seconds in the cooker, the spuds are taken out and.