Head chef shares ‘shuffle trick’ for perfect roast potatoes

A head chef has revealed the trick to getting restaurant standard roast potatoes from the comfort of your own home.

Many people may be attempting to cook their first Christmas Dinner due to coronavirus restrictions.

Liverpool City Region was the first in the UK to be placed under tough Tier 3 restrictions on October 14, with more areas in England following suit. 28 local authorities are now under the toughest measures in the country.

The new rules have enforced a ban on households mixing, and bars and pubs not serving food have had to close which has left many families concerned for the upcoming festivities.

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Some may be worried about mastering the traditional roast dinner.

If you’ve accidentally ended up with undercooked or greasy spuds, or rely on Aunt Bessie's, then a head chef's recipe could come to your rescue.

Daily Star reports Tom "Westy" Westerland, head chef at The Grill – Crocker's Henley, shared his “seven minute shuffle” technique.

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He said: "This is my trick for our roasties. I call it the seven minute shuffle.

"The first important factor is choosing the potato – you need a dirty potato like a Maris Piper or a King Edward.

"Dirty potatoes have a lower sugar content in so they crisp up better without burning."

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The chef continued: "We peel them and cut them into what I call "roast potato shape" –this is basically as many edges as possible.

"It's the trick to maximising your crispy edges."

Tom added: "We then cover them with cold water and a good handful of salt."

Explaining the "shuffle" aspect, he said: "Bring them to the boil and then rapidly boil them for seven minutes.

"Drain them off, ruffle them in the colander with some rock salt. (This is the 7 minute shuffle)."

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Finally, the chef commented: "We then preheat an oven tray with beef fat at 200 degrees Celsius and plunge the potatoes into it.

"Roast them at a high heat until golden and crispy.

"Finish with some smoked rock salt (everything's better with some smoke!)."

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