‘Get those desired fluffy edges!’ Chef shares tips for ‘perfect’ roast potatoes for Sunday

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Christmas may be over, but families throughout Britain will continue to cook and eat roast dinners this weekend. A chef from a four star hotel has shared his “secrets” to a delicious Sunday lunch.

Graham Harrower, Executive Head Chef at Daffodil Hotel in Grasmere, in the heart of the Lake District, often cooks Sunday lunches for guests at the hotel.

For those who enjoy cooking turkey on a Sunday, the chef recommended “leaving your turkey to rest” after cooking it.

He said: “Turkeys need to be cooked to a core temperature of 75°C and, once cooked, left uncovered for approximately 30 to 45 minutes.

“It’s tempting to cover your turkey with foil and get ready to store it away but this could dry out the meat.”

As for one of the most popular side dishes in a Sunday lunch – roast potatoes – Graham advised “getting the oil nice and hot”.

He continued: “You can start by blanching your potatoes in salted water until they’re just cooked, then drain and toss to get those desired fluffy edges.

“After, place your potatoes on a preheated oven tray and drizzle oil or duck fat on the top, finishing it off with your favourite herbs.

“Turn the potatoes until they are all coated then pop in the oven for around 30 minutes.”

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Graham went on to say that “a roast dinner isn’t the same without gravy”.

His top tip was to stir in “some cranberry sauce or a splash of port” to the condiment to make it richer.

As for the vegetables, the chef recommended using spices to “mix things up”.

He said: “When you’re roasting your veg, use some herbs and spices to mix things up and make the dishes more interesting.

“You could roast your carrots with some cardamon or pan fry your Brussels sprouts with some diced pancetta and thyme.

“If you have some fussy eaters at the table, take a small portion of each vegetable and put them in a bowl before you add your herbs and spices so they can enjoy it plain.”

Graham’s final tip was to “keep on top of the washing up” while cooking Sunday lunch.

He said: “Nothing is worse than finishing a meal and having tons of washing up to do at the end.

“By keeping on top of the washing up as you cook, it will not only save you kitchen space, but make the end of your meal more enjoyable and relaxing.

“You could even get some kitchen helpers whose only job is to wash up.”

Graham runs the restaurant at the Daffodil Hotel and offers guests a range of different dishes, from small plates and huge platters to afternoon tea and desserts.

The restaurant’s evening menu includes caramelised Gressingham duck breast, pan-seared halibut, homemade potato gnocchi, and seared wild seatrout.

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