Crispy. Fluffy. Creamy. Roast potatoes are so many things all at once, but nailing that holy trinity has had the internet at odds since day dot. What potato? Which fat? The test kitchen was calling, and I answered.
00:00 Intro
01:47 To boil or not to boil?
03:16 Kinds of potatoes
05:31 Kinds of fats
08:00 Bi-carb soda
10:26 The ultimate roast potatoes
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ABOUT MARION
Marion Grasby is a food producer, television presenter and cookbook author who's had a life-long love affair with Asian food.
Marion is a little bit Thai (courtesy of her mum) and a little bit Australian (courtesy of her dad).
Marion lives in Bangkok, Thailand and travels throughout Asia to find the most unique and delicious Asian food recipes, dishes and ingredients.
