Roast potatoes are arguably one of the best parts of Christmas dinner if they're prepared just right.No matter what other offerings you have on the table, there's not much that beats a perfectly done roastie - fluffy on the inside with a delicious crispy and flavoursome coating.If you're preparing the spuds from scratch this year, you may be wondering how to get the texture just right.
But according to a top chef, there's one big mistake that many of us make year after year that apparently stops them from developing that all-important crispy coating.
Marc Williams, the cookery school director at five-star hotel The Grand in York, has revealed some of his top tips on cooking the perfect Christmas dinner for your family and friends.
One of these tips involves the preparation of the spuds. Marc says that there's one thing you should do in order to achieve optimum crispiness and taste.
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