A 60 Second Christmas: Perfect Roast Potatoes!

December 14, 2015
by HelloFresh Our Recipes

    HelloFresh UK head chef Patrick isn’t one to waste time. For these crunchy on the outside, fluffy on the inside perfect roast potatoes, you’ll only need to give him 60 seconds of your time!

    Make the perfect roast potatoes

    Thank goodness Patrick was kind enough to share with us his sixty second tips for perfecting Christmas staples. These aren’t flowery recipes that rabbit on and on, bringing up memories of the past or discussions about provenance (although those are lovely). No, this is all about getting the few classics you want to serve at Christmas time, and nailing them! 

    We’ve selected our top four dishes that are absolutely necessary on Christmas day. Rope in a few helpers and Christmas dinner really needn’t be a stressful marathon.

    1. Perfect Roast Potatoes

    A few tips are all that’s needed for the perfect tater. A word of advice from us – never overcrowd the roasting tray. You want the potatoes to crisp, not steam.

    2. Homemade stuffing

    This indulgent stuffing is easily made a little ahead of time, and heated through when dinner is ready to be served.

    3. Turkey cooking made easy

    If you’re still on the fence about resting your meat, read this! Good. Now you agree with us, it’s time to learn how to roast the perfect turkey.

    Perfect Roast Turkey

    4. Silky rich gravy

    Perish the thought of anything store bought being used on your magnificent roast bird. This homemade gravy is the only suitable accompaniment, plus it uses all of the juices you’ve been cooking up all day!

    I don’t know about you, but watching a Christmas dinner take place in a matter of minutes is enough to encourage me to get stuck in on the big day. Fear not, prepare as much as you can ahead, and if in doubt, watch the video one more time!

    Good luck, HelloFreshers.

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    Karen says:

    What can be used instead of Goose fat?

    Greer says:

    Hi Karen,

    Any oil with a high smoke point (that is, not olive oil) will work to give you crispy taters! Goose, duck or chicken fat will just give you a more luxurious, rich result :).

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