Top chef shares roast potato mistake that stops them being crispy

When people are asked what their favourite part of a Christmas dinner is, many would instantly say roast potatoes, but they have to be done just right. There is not much that can top a perfect roastie, when they are fluffy on the inside with a delicious crispy and flavoursome coating.

One of these tips involves the preparation of the spuds. Marc says that there's one thing you should do in order to achieve optimum crispiness and taste. Waiting for them to cool completely after parboiling is essential, which many people fail to do and this is why the coating often isn't as crisp as it should be.Marc said: "To get the perfect potatoes, peel them, add to cold water and bring to boil. Boil for around six minutes until the edges soften.

"Roast for around twenty minutes in a hot oven before turning them over; this allows a crust to form underneath, so you won't leave half the potato stuck to the tray." The expert also explained how you can ditch the oven while cooking Christmas dinner in favour of another cheaper electrical appliance - the air fryer.

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