For Christmas, FRY potatoes

  • Chef Susy Massett  said the secret to crispy potatoes is to parboil unpeeled spuds before frying them in olive oil with rosemary, sage and thinly sliced garlic
  • Susy cooks private meals for billionaires, royalty, and celebrities like Ben Affleck.
  • She shared her foolproof and easy recipe in just 10 steps










One thing is certain to be top of mind for many cooks this Christmas: how to make the perfect crispy potato roast.

There is no end to the debate over how to roast the perfect coffee. Is it skin on? Is it oil? Or should you boil them? Are they best to be frozen first? 

One celebrity chef revealed that the trick to perfecting these roasted potatoes is not roasting. To get the perfect crispy outer skin and fluffy interior, fry them. 

Speaking to FEMAIL,  Chef Susy Massetti from Milan, said: ‘The pressure of cooking the perfect potatoes for your guests this season is stress you don’t want, especially as you entertain and try and coordinate all of the cooking timings for your three-course meal. 

Chef Susy Massetti, from Milan, has revealed the secret to getting the perfect crispyp potato isn't roasting them at all. Instead, you should fry them to get that perfect crispy skin on fluffy inside. She starts by mixing oil with rosemary, sage and thinly sliced garlic

Chef Susy Massetti, from Milan, has revealed the secret to getting the perfect crispyp potato isn’t roasting them at all. You should instead fry the potatoes to achieve a crispy, fluffy skin. Mix oil, rosemary, sage, and garlic thinly sliced.

The secret, according to Susy, is to parboil unpeeled spuds before frying them in olive oil with rosemary, sage and thinly sliced garlic for six to eight minutes (pictured in the pan)

Susy suggests that you boil the unpeeled potatoes in water before cooking them in olive oil, rosemary, sage, garlic and minced garlic for between six and eight minutes.

Susy suggests that you boil the unpeeled potatoes in water before cooking them in olive oil, rosemary, sage, or thinly sliced garlic, for six to eight minute.

Susy is a world traveler and has been the head of many 5-star restaurants.

Her role as personal chef for a former Prime Minister and billionaire tycoon has been exemplary.

She said, “Everyone likes potatoes that are crispy on the outside and fluffy in the middle.” 

This recipe is quick and delicious and will make a great Christmas meal. 

This recipe requires very little effort and is easy to follow. This recipe yields delicious, crispy, and tasty pan-roasted potatoes.      

Susy explained: ''This recipe is fool proof and requires no effort! The result is wonderful, tasty, crisp and delicious pan roasted potatoes'

Susy stated that this recipe was foolproof and required no effort. You get delicious and crispy pan-roasted potatoes that taste great.

The finished product! Susy said: 'The pressure of cooking the perfect potatoes for your guests this season is stress you don't want, especially as you entertain and try and coordinate all of the cooking timings for your three-course meal.'

This is the final product. The finished product!

Celebrity chef Susy Massetti (pictured)  claims you should pop potatoes in the pan instead of roasting for the perfect crispy spud

 Celebrity chef Susy Massetti (pictured)  claims you should pop potatoes in the pan instead of roasting for the perfect crispy spud

Chef Susy Massetti’s recipe for the perfect roast potato 

Ingredients 

  • 600gr. Potatoes cut into 2 inch cubes (skin on)
  • 2 Spring of Rosemary
  • 6-8 new Sage leaves

  • 8 Garlic cloves
  • 1/3 cup Extra virgin olive oils
  • Salt & black pepper to taste

The Method

1. Bring large saucepan of boiling water to boil. 1. Tbs salt

2. Mix the potatoes cubes in a saucepan and boil for 8 minutes. When done, drain and rinse well.

3. Make sure to slice garlic evenly

4. Chop the herbs and mix it with garlic, a teaspoon of sea salt and ½ teaspoon of black pepper

5. Add the garlic & herbs mixture to the potatoes and mix well

 6. Heat the olive oil over med-low heat in a sauté pan (big enough to contain all the potatoes in one layer)

7. In one layer, place the potatoes into the saucepan

8. It should be fried for at least 6-8 minutes. Once the colour is perfect, turn it over.

9. You can increase heat if necessary but ensure that the garlic does not burn!

10. Allow them to cook another eight minutes until golden and crisp.

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