It’s crunch time
You can argue about whether to have turkey, goose, beef or a nut roast, but roast potatoes? They’re non-negotiable. Here’s how to achieve crisp, golden perfection with soft fluffy insides
RECIPE: JEN BEDLOE. PHOTOGRAPH: KRIS KIRKHAM. FOOD STYLING: SEIKO HATFIELD. STYLING: TONY HUTCHINSON
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★ COVER RECIPE
Roast potatoes with garlic & bay
Serves 6-8
Hands-on
time 20 min
Oven/simmering
time 1 hour
MAKE AHEAD
Cool parboiled potatoes, then open-freeze on trays until solid. Transfer to food bags and store in the freezer for up to 2 months.
Roast from frozen, adding 15 minutes to the cooking time.
• 2kg floury potatoes (we recommend maris piper)
• 75ml vegetable oil
• Garlic bulb, halved horizontally
• 2-3 bay leaves
• 1 tsp pink peppercorns, lightly crushed (optional)