Overview
- James Martin advises parboiling for three to four minutes, roughing the edges, coating in lard, dripping or duck fat, then freezing to roast for one hour at 200C on Christmas Day.
- He recommends putting potatoes in the oven after the meat comes out to rest, as steam from large joints hinders crisping in a typical home oven.
- TikTok chef Oli Brandon promotes adding a teaspoon of baking soda to the boiling water to break down pectin and bring starch to the surface for extra crunch and color.
- Brandon finishes with rosemary–garlic infused oil and bakes at 180C, turning until the potatoes are deeply crisp, a method that has drawn significant online traction.
- Culinary expert Georgina Hartley skips water entirely, gently baking potatoes in cream with aromatics to tenderise them before roasting for a creamy interior and crisp exterior.