Baker, 19, shares secret to perfect crunchy roast potatoes every time
13th October 2020

REVEALED: Cook’s unusual secret to cooking the perfect crunchy roast potatoes every time – and he insists they’ll be the BEST you’ll ever have

  • A teenage baker has shared his unusual secrets to the perfect roast potatoes 
  • Morgan Hipworth revealed how he makes crispy spuds fluffy on the inside
  • All you’ll need are kipfler potatoes, peanut oil, sea salt, pepper, and herbs

A teenage baker has shared his unusual secrets to cooking crunchy, golden roast potatoes to perfection every time.

Morgan Hipworth, founder of the Melbourne business Bistro Morgan Bakehouse, showed his followers on social media exactly how he makes his spuds crispy on the outside and fluffy on the inside.

The 19-year-old said his simple seven-ingredient recipe includes kipfler potatoes, peanut oil, sea salt, pepper, celery salt, thyme and rosemary.

‘Let’s make the best roast potatoes you’ve had in your life,’ Morgan said in his video.

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Morgan Hipworth (pictured) has shared his unusual secrets to cooking crunchy, golden roast potatoes to perfection every time

How to make Morgan Hipworth’s perfect roast potatoes

INGREDIENTS

Kipfler potatoes

Peanut oil or sunflower oil

Sea salt and pepper

Celery salt

Thyme

Rosemary 

METHOD

Preheat the oven to 220 degrees. 

Peel and wash the potatoes. Boil in salted water until you can just poke a fork through.

Place potatoes on a tray and drizzle with peanut oil. Season with sea salt, pepper, celery salt, thyme and rosemary.

Roast for 45 minutes at 220 degrees or until crispy and golden all over, turning half way.

Remove the tray from the oven and serve. 

To prepare his roast potatoes, Morgan starts by peeling and washing the spuds. 

‘Then boil in water that’s saltier than the sea until you can just poke a fork through,’ he explained.

Parboiling potatoes in a pot of boiling salted water will slash the roasting time in the oven and ensure the insides become really fluffy. 

Next, transfer the potatoes onto a baking tray. 

‘Cover with peanut oil because it has the highest smoking point, the most out of oils,’ Morgan said.

But for those allergic to peanuts, Morgan said sunflower oil works just as well.


To prepare his roast potatoes, Morgan starts by peeling and washing the spuds before parboiling them in salted water – as this will slash the roasting time in the oven and ensure the insides become really fluffy


The 19-year-old said his simple recipe includes kipfler potatoes, peanut oil, sea salt, pepper, celery salt, thyme and rosemary


He drizzles the potatoes in peanut oil because it has the highest smoking point and creates the crunchy element to the spuds 

‘Sprinkle some sea salt, pepper, celery salt, thyme and rosemary. Bake it 220 degrees [Celsius] for about 45 minutes, turning half way.’

The baker said the potatoes should be ‘crispy’ and golden all over.

‘Boom dig in and enjoy,’ he added.

The video was shared on his social media platforms and has since been viewed more than 500,000 times on TikTok.

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