Roast potato mistake everyone makes that causes them to go soggy with no 'crisp'

Many people make one common mistake when preparing their roast potatoes (Image: Getty Images/iStockphoto)

Roast potatoes are a festive favourite, and getting them just right can elevate your Christmas dinner to new heights.

While the table may be laden with various dishes, nothing quite compares to a roast potato that's fluffy on the inside and encased in a crispy, flavourful shell.

For those taking on the task of making roasties from scratch, achieving that perfect texture is key.

However, a renowned chef has pointed out a common blunder that many home cooks make, which hinders the development of that sought-after crispy exterior.

Marc Williams, the esteemed cookery school director at The Grand in York, has shared his expert advice for nailing the ultimate Christmas feast for loved ones.

Crispy roasties are the perfect addition to any Christmas dinner (Image: Getty Images)

Among his valuable tips is a crucial step in preparing potatoes: allowing them to cool completely after parboiling, a step often overlooked, resulting in less-than-crispy spuds.

Marc advised: "To get the perfect potatoes, peel them, add to cold water and bring to boil. Boil for around six minutes until the edges soften. Then, strain them and wait until the steam stops. You'll never get a crisp result if they are full of water."

Following this essential advice, Marc offered additional pointers to ensure your roast potatoes are the star of the show for your guests, reports the Daily Record.

The chef elaborated: "Preheat your chosen fat in a hot oven - duck fat is my choice! Don't forget to season the potatoes and then carefully add and baste them in the duck fat.

"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 culinary whiz went on to reveal a nifty trick for those aiming to cut costs during the festive feast preparations, suggesting the use of an air fryer instead of the traditional oven.

He noted: "They are fantastic for roast potatoes and cut down cooking times drastically. The air fryers with two sections are great for cooking at different temperatures.

"Try honey glazed parsnips on one side at 180C and roast potatoes in the other at 200C. This will make the day easy and free up some oven space if needed, just don't try to cram a turkey in there!"

To further ease the holiday cooking anxiety, Marc offered some savvy timing tips, saying: "Roast potatoes are done in the morning and heated back through," and urged home cooks to "Make a prep list of roughly how you'd like to plan the day and do everything you can in advance. Most of the things I make the day before and just heat back through."

He also highlighted the importance of the turkey's resting time, reassuring: "The turkey should be resting for 30 minutes at least so you have plenty of time to get things back through the oven."