Welsh Chefs Share How To Make The Best Christmas Roast Potatoes

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Christmas dinner is by no means an easy task. To pull it off without breaking a sweat, entering into a family tiff and pouring yourself - and downing - a large glass or two of vino to help the process move a little smoother, is a feat in itself.

If you've been challenged with making this epic feast - complete with turkey, pigs in blankets, carrots, parsnips, brussels and, of course, roast potatoes - this year, our thoughts are with you.

Daniel Powell is the head chef and owner of Aberaeron's The Stubborn Duckling, a restaurant which recently was named in the Observer Food Monthly Awards in October as runners up for best restaurant and best Sunday roast.

He says: "For the fluffiest, crispiest roasties I start with Maris pipers, or a similarly floury potato. Once peeled, half or quarter - depending on size. Remember the more surface area, the more crispy edges you'll have.

"Leave to cool on a wire rack. Another tip is to leave the potatoes to completely cool and dry out, this can be done a day in advance."

Lewis Dwyer runs Cowbridge's newest addition, gastro pub and restaurant Hiraeth, alongside pal and fellow chef Andy Aston. It opened officially at the end of November and is already a popular stomping ground for the locals.

"Once you get to this point, instinctively you want to pour them out into a colander", but best not to as Lewis explains this will simply "break up the outer layer of the potatoes and impact the crispy fluffiness you’re going to achieve later".

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Welsh Chefs Share How To Make The Best Christmas Roast Potatoes

Christmas dinner is by no means an easy task. To pull it off without breaking a sweat, entering into a family tiff and pouring yourself - and downing - a large glass or two of vino to help the process move a little smoother, is a feat in itself.