Christmas dinner wouldn’t be the same without roast potatoes. Vegan chef Gaz Oakley discussed how he makes his crunchy and delicious.
They explored adding bicarb of soda to boiling water to help improve crisp and adding cornflour to potatoes before roasting them.
Roast dinners, and Christmas dinners, in particular, are difficult.
Like a heist, a roast dinner involves many moving parts and intricate timings, all coming together for an exhilarating finale.
Feeling overwhelmed? There is no need to worry, Gaz says.
One chef’s roast potato recipe guarantees “great tasting, crispy potatoes” using a certain fat.
Ben Ebbrell, co-founder of SORTEDfood, weighs in. He discussed the best potatoes to use, and the best fat to roast them in with Express.co.uk.
“Perfect roasties rely on tasty fat and potato variety,” he told readers.
“We roast King Edwards in plenty of duck fat for great-tasting, crispy potatoes.”
Merchant Gourmet has partnered with Gaz Oakley as part of its ‘Appetite for Change’ campaign – an initiative rooted in helping save the planet, one plant-based meal at a time. For inspiration on how to serve up more meat-free meals made in minutes, head to @MerchantGourmet on Instagram to see Gaz’s latest recipes.