Roast potatoes come out 'epic' with little-known cooking method for 'best ever' spud

Roast potatoes come out 'epic' with little-known cooking method for 'best ever' spud (Image: Getty)

Elevate your roast potatoes to show-stopping status with this chef's secret.

When it comes to the art of the perfect Christmas Dinner or a sublime Sunday roast, the spotlight often falls on the roast potatoes, hailed as the pièce de résistance of the feast.

Amidst a myriad of personal hacks and tips that many swear by for golden, crispy perfection – from anointing them with different fats to a bold Marmite glaze before their oven pilgrimage – one culinary expert claims to hold the key to transforming the humble spud into an "epic" taste sensation.

The Great British Menu champion and proprietor of Benedicts Restaurant in Norwich, Richard Bainbridge, has divulged to The Mirror his game-changing ingredient that promises to infuse your roasties with unparalleled flavour.

His festive ritual? A generous dusting of crushed Chicken OXO stock cube over the potatoes and turkey prior to roasting, a move he swears elevates the taste to "epic" proportions.

Elevate your roast potatoes to show-stopping status with this chef's secret (Image: Getty)

And for those looking to jazz up their starters, Bainbridge suggests a novel twist: crush frozen raspberries and sprinkle them atop a classic prawn cocktail.

The pro offered insider knowledge to get you ready for the kitchen, sharing essential tips for organisation and preparation, not just for Christmas but any time you're hosting a grand dinner.

His golden rule is to prep as many side dishes ahead of time as possible and pop them in the freezer; this includes pastry, cranberry sauce, mincemeat, and brandy butter, reports the Mirror.

Roast potatoes are a favourite in many British households (Image: Getty)

He highlighted: "When it comes to any large party or when you are required to cook for large numbers preparation is essential, for example, two weeks before Christmas you should start writing your to-do list and making any items you can in advance so that the day before and the morning of, the bulk of your preparation is complete and you can be calm and relaxed with a glass of Sherry in hand as no one likes to see a stressed chef."

Bainbridge elaborated: "In the lead-up to Christmas homemade pastry is a store cupboard must. Make it in advance and it can be kept for up to three months in the freezer, perfect for those emergency canapés."

Celebrity chef Tom Kerridge also suggests making mincemeat ahead of time, as well as Christmas cake, pudding and brandy butter, which he claims can be preserved for ages due to the high booze content.

He said: "Mincemeat is another great store cupboard essential which can be made at the end of the summer... if you're that organised, while Christmas cake, Christmas pudding, and brandy butter are some of the greatest things about Christmas and as they contain so much booze the flavour can be preserved for ages."

He added: "The brandy butter can be whipped up in a large batch and used all year round - my mum will still be finding uses for it next July."