When the Queen of Flavour gives us a tip to create the crunchiest and fluffiest roast potatoes ever, we listen. Because nobody wants soggy potatoes to go with their delicious roast.
In our interview with MasterChef alum Alana Lowes, she shared her process to achieve golden, crusty goodness.
What is the secret to crunchy potatoes?
“For the ultimate crunchiest roast potatoes, always partially cook them first by boiling them. It means fluffy centres and crunchy outsides!” she said.
The best part is that it’s ready in 2-easy steps: boil then roast.
“Put your potatoes (whole if small or kipfler potatoes, chopped if large) in a pot of cold water and bring to the boil. Simmer until they are just slightly cooked, then drain. Place onto a roasting tray with lots of olive oil and salt and roast at a very high temperature around 200-225 degree Celsius.”
Alana’s recipe is MasterChef worthy, being a technique that she used during a challenge that the judges absolutely loved.
“This is how I did my potatoes for the James Squire team challenge at Squires Landing in Sydney [Episode 15, Season 17] when I made the boujee potatoes for the blue team.”
Try our crispy potato recipes
MasterChef Australia: Back to Win. Watch + Stream Free Sundays at 7pm, and Monday and Tuesday at 7.30pm on 10.
