As Christmas Day approaches, the pressure to deliver a flawless festive feast mounts, with the humble roast potato often taking centre stage. Achieving that ideal combination of a shatteringly crisp exterior and a cloud-like, fluffy interior can be a culinary tightrope walk.
The MasterChef Judge's Golden Rule
Thankfully, Marcus Wareing, the acclaimed chef and judge on MasterChef: The Professionals, has stepped in to demystify the process. In an exclusive chat with Metro, the culinary expert shared his guaranteed technique for impeccable roasties every single time.
Contrary to popular belief, Wareing insists the secret isn't locked in a specific variety of potato. "I get asked all the time which is the best potato, but you know what you could give me any kind of potato and I could turn it into a good roast potato," he stated. The magic, he reveals, lies entirely in the cooking method.
The Step-by-Step Method to Perfection
Wareing's process begins with preparation: peel your potatoes and cut them into evenly sized pieces. The first critical stage is the boil. "You've got to... boil them slowly, so that when you're boiling them they cook gently without the outside being overcooked and the inside being overcooked," he advises. This gentle par-boiling is crucial for the right texture.
The transformation happens in the oven. "Then you want to put some lard in a hot tray and pop it in a very, very hot oven – generally 220C to 230C – and just absolutely cook the hell out of them, turning regularly," Wareing explains. This fierce, high-temperature roast, with regular turning, is what creates the legendary golden, crunchy crust while preserving a light, fluffy centre.
Herb Pairings and a Marmite Ban
For those wanting to elevate their potatoes further, the chef recommends tailoring herbs to your main protein:
- With lamb: Cracked black pepper, Maldon salt, rosemary, and garlic.
- With beef: Keep it simple with just garlic and thyme.
- With chicken: Feel free to add "a bit of everything."
However, there is one trendy tip Wareing firmly dismisses. A social media hack suggesting a drizzle of Marmite for extra crispiness is branded "absolute rubbish" by the chef.
Wareing's Plea to Restaurant Diners
The interview also touched on the chef's observations from 35 years in the industry. The 54-year-old, who until December 2024 ran his own Michelin-starred restaurant, Marcus in Seven Dials, had two strong requests for customers.
First, he urges people to put their phones away. "Stop taking photographs and enjoy your dinner," he said. "You don't need to film yourself eating your dish. Just eat dinner and enjoy the company that you're with." He finds the sight of diners glued to their screens, even on romantic nights out, "quite weird."
Secondly, he wishes people would voice complaints during the meal, not after. "People never complain or bring up any issues when they're actually in the restaurant," Wareing noted. He encourages diners to speak up in the moment, as good restaurants will always strive to fix a problem immediately, perhaps with a complimentary gesture, rather than receiving negative feedback online later.
With these insights, from the perfect spud to perfect restaurant etiquette, Marcus Wareing has provided a masterclass for a truly enjoyable festive season.
