THERE’S nothing worse than a burnt roast potato, but we’re all overcooking our spuds – according to a top chef.
Callum Hann, who was a runner-up in MasterChef Australia, says the most common mistake home cooks make is overcooking our dinner – but he’s got a simple trick to stop this.
You need to take your roasties out of the oven BEFORE they’ve finished cooking, according to Callum.
He told Daily Mail Australia: “‘Food continues to cook even after you take it off the heat – whether it’s a steak, a risotto or a fried egg.
“Take it off just before it’s ready, not exactly when it’s ready.”
Callum added that you should parboil your spuds for 10 minutes, in salted water, before sticking them in the oven.
He said: “Drain them well in a colander, then shake them around vigorously.
“Roughing the potatoes up in this way creates plenty of surface area for heat to penetrate and make them super crisp.”
Simply coat the spuds in olive oil and crisp them up in a fan oven, set to 200C.
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Don’t hold back on the seasoning – and we’re not just talking about salt. Callum added: “Don’t be stingy with herbs, spices and aromatic ingredients.”
We previously revealed Heston Blumenthal’s guide to cooking the perfect roasties.
And these are four simple steps to enjoying your BBQ WITHOUT a dose of food poisoning.