Celebrity chef claims you should FRY your Christmas dinner potatoes

Why you should FRY your potatoes for Christmas dinner: Celebrity chef claims you should pop them in the pan instead of roasting for the perfect crispy spud

  • Chef Susy Massett said the secret to crispy potatoes is to parboil unpeeled spuds before frying them in olive oil with rosemary, sage and thinly sliced garlic
  • Susy is a private cook for billionaires, royalty and celebs including Ben Affleck
  • Shared her ‘fool proofand ‘no effortrecipe which takes just 10 simple steps
  • With the festive season well underway, one thing will certainly be on a lot of cooks mindshow to perfect the best crispy roast potato on 圣诞 早上.

    The debate about how to make the optimum roastie is endless. Skin on or skin off? With oil or goose fat? Do you parboil? And should you freeze them first?

    But one celebrity chef has revealed the secret to getting them right isn’t roasting them at all. 代替, you should fry them to get that perfect crispy skin on fluffy inside.

    与FEMAIL交谈, Chef Susy Massetti from Milan, 说过: ‘The pressure of cooking the perfect potatoes for your guests this season is stress you don’t want, especially as you entertain and try and coordinate all of the cooking timings for your three-course meal.

    Chef Susy Massetti, from Milan, has revealed the secret to getting the perfect crispyp potato isn't roasting them at all. 代替, you should fry them to get that perfect crispy skin on fluffy inside. She starts by mixing oil with rosemary, sage and thinly sliced garlic

    Chef Susy Massetti, from Milan, has revealed the secret to getting the perfect crispyp potato isn’t roasting them at all. 代替, you should fry them to get that perfect crispy skin on fluffy inside. She starts by mixing oil with rosemary, sage and thinly sliced garlic

    The secret, according to Susy, is to parboil unpeeled spuds before frying them in olive oil with rosemary, sage and thinly sliced garlic for six to eight minutes (pictured in the pan)

    The secret, according to Susy, is to parboil unpeeled spuds before frying them in olive oil with rosemary, sage and thinly sliced garlic for six to eight minutes (pictured in the pan)

    The secret, according to Susy, is to parboil unpeeled spuds before frying them in olive oil with rosemary, sage and thinly sliced garlic for six to eight minutes.

    Susy has travelled the globe and been at the helm of some of the finest 5-star restaurants and cooked for stars such as Ben Affleck, Sandra Bullock and even royalty.

    She has also been the personal chef to a former Prime Minister of Qatar and billionaire tycoons.

    她解释: ‘Everyone loves potatoes that are fluffy inside and crispy outside but it’s not an easy task, or is it?

    ‘For quick and tasty roast potatoes, this is my favourite hack and a sure success at any dinner table this Christmas.

    ‘This recipe is fool proof and requires no effort! The result is wonderful, tasty, crisp and delicious pan roasted potatoes’.

    Susy explained: ''This recipe is fool proof and requires no effort! The result is wonderful, tasty, crisp and delicious pan roasted potatoes'

    Susy explained: ”This recipe is fool proof and requires no effort! The result is wonderful, tasty, crisp and delicious pan roasted potatoes

    The finished product! Susy said: 'The pressure of cooking the perfect potatoes for your guests this season is stress you don't want, especially as you entertain and try and coordinate all of the cooking timings for your three-course meal.'

    The finished product! Susy said: ‘The pressure of cooking the perfect potatoes for your guests this season is stress you don’t want, especially as you entertain and try and coordinate all of the cooking timings for your three-course meal.

    Celebrity chef Susy Massetti (图为)  claims you should pop potatoes in the pan instead of roasting for the perfect crispy spud

    Celebrity chef Susy Massetti (图为) claims you should pop potatoes in the pan instead of roasting for the perfect crispy spud

    Chef Susy Massetti’s recipe for the perfect roast potato

    配料

    • 600gr. Potatoes cut into 2 inch cubes (skin on)
    • 2 spring of fresh Rosemary
    • 6 至 8 fresh Sage leaves

    • 8 Garlic cloves
    • 1/3 of a cup of Extra virgin olive oil
    • Salt & black pepper to taste

    方法

    1. Bring a large saucepan of water to a boil. Add 1 tbs of salt

    2. Add potato cubes and cook for 8 minutes and when ready drain well

    3. Slice garlic, not too thin

    4. Chop the herbs and mix it with garlic, a teaspoon of sea salt and ½ teaspoon of black pepper

    5. Add the garlic & herbs mixture to the potatoes and mix well

    6. Heat the olive oil over med-low heat in a sauté pan (big enough to contain all the potatoes in one layer)

    7. Put the potatoes in the pan in one layer

    8. Let it ‘fry’ 对于 6 要么 8 minute and check the colour when golden turn them

    9. If necessary, increase the heat but make sure the garlic is not burning!

    10. Let them cook for another 8 or so minute till gold and crispy

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