Roast potatoes will be perfectly crispy if you add 1 step before boiling

With just over one month until Christmas, households across the country will be getting their shopping lists ready for the big day's feast. One key feature of any good roast and Christmas dinner is the humble roast potato.

Everyone has their own method of crafting the perfect roastie, but one content creator shared their own recipe which should be on your radar. TikTok creator Harrison Webb revealed his "perfect" method, which has one extra step you should consider when making your next batch of roasties. Harrison said: "It's nearly Christmas and this is how you make the perfect roast potato."

To ensure that your potatoes are perfectly prepped, Harrison urged home cooks to wash the potatoes thoroughly to ensure all the starch is rinsed away. This should be done before parboiling the spuds.

Harrison's recipe requires one hour and 20 minutes of cooking time. The potatoes should be roasted in stages, basting in the goose fat at the 30 minutes and one hour-mark.

The food blogger urged people not to be impatient after one hour of cooking, explaining that an extra 20 minutes is the key to the perfect crispy exterior. He said: "Just another 20 minutes... I promise you it'll make the difference."

To help add an extra flavour profile to the potatoes, Harrison whipped up an easy rosemary salt.

Harrison's video has already been viewed over a massive 795,600 times, with 74,200 likes and 254 comments. Kylie wrote: "That looks like enough for me... don't know what everyone else is having."

Coco commented: "If there's one thing I trust from the English its potatoes. They know their stuff."

Sonia suggested: "They are good but if you want a little extra then boil them in water with apple cider vinegar."

Justlinzz said, "The one thing I won't swipe past is a Brit making crispy potatoes because you guys simply do it to perfection," while Tams replied, "It is 2:56am and now I'm pestering my man because I have a craving for roast potatoes."

Ingredients

• Floury potatoes
• Goose fat
• Two garlic cloves, crushed
• Four rosemary sprigs, plus one tbsp
• Two tbsp salt
• Lemon zest

Method

Peel the potatoes and cut them into cubes with edges, making sure they are all evenly sized. Rinse the starch off the potatoes until the water runs completely clear.

Fill the saucepan up with cold water. Add the crushed garlic cloves and rosemary to the saucepan with the potatoes, followed by a generous amount of salt.

Simmer the potatoes until they're soft. Poke a knife through one to ensure they are tender.

Drain away the water, and place the potatoes on a plate to dry. While the potatoes are drying add a liberal amount of goose fat to a roasting tin, heating up in the oven at 180.

Once the fat is hot, carefully add the potatoes to the tin. Coat the potatoes all over with the fat.

Roast initially for 30 minutes, then take them out of the oven and baste in the hot fat. Return to the oven for another 30 minutes.

Meanwhile, make the rosemary salt. Add the salt and tablespoon of rosemary to a pestle and grind to a fine powder. Grate in a sprinkling of lemon zest.

When the second 30 minutes of roasting are finished, toss in the fat again and return to the oven for a further 20 minutes. Once time is up, drain the potatoes of any excess fat and cover with the rosemary salt and toss.

Serve with your choice of dinner - or eat them by themselves.