Chef Patron, Lee Bye, shares his tips for cooking the best roast potatoes for Christmas Day lunch

How to cook the perfect roast potatoes for Christmas Day lunch

4th December 2017

Tuddenham Mill's Chef Patron, Lee Bye, has shared his tips with us for cooking the perfect roast potatoes for Christmas Day lunch.

It’s all about the quality of potato and smoking hot oil. We use a fenland grown potato called Agria. Its yellow coloured flesh and floury build give it the ultimate texture for the perfect roasting potato for Christmas day.

Christmas Day lunch at Tuddenham Mill
Christmas Day lunch at Tuddenham Mill

Simply boil in water with a pinch of salt until they start to fall apart.

Drain off the water and rough up well in a colander. Leave to dry out naturally but not to go cold.

While these are drying, place a tray in the oven with a good glug of rapeseed oil or beef dripping if you are looking for a gutsy flavoured spud. Be extremely careful taking this from the oven when smoking.

Individually place the potatoes in the oil, being careful not to splash the hot oil on to yourself.

Roll them round using some tongs to ensure they are all covered with oil. Season well with salt and chopped fresh thyme.

Cook high (220C) for around 15 minutes turning them after 10 minutes. Turn the oven down to 180c and cook for a further 25 minutes. 

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