Christmas recipes: Perfect roast potatoes and stuffing

Want to make perfect roast potatoes? We've got a fool-proof guide, plus a delicious take on that other Christmas essential - stuffing


Smashed roasties


Boiling the potatoes for longer, then smashing them, makes for more surface area, meaning golden brown beauties and extra crispy bits everyone will love!

Serves 6

PREP 10 mins

COOK 1 hr, 20 mins

1½ kg floury potatoes (Maris Piper or King Edward), smaller potatoes kept whole, larger ones chopped in half
100ml sunflower oil

1 Heat oven to 200C/180C fan/ Gas 6. Put the potatoes in a large pan filled with cold salted water.

2 Bring to the boil and cook for 15 mins until a cutlery knife can be inserted into the centre of a potato with only a little resistance, then drain and steam-dry.

3 Arrange the potatoes in a large roasting tin, leaving enough space between each one so that they have room to spread once smashed. Using a fish slice, push down on each of the potatoes to break them up slightly. Don’t worry if some break up completely, it just means more crispy bits. Season well and drizzle over the oil.

4 Roast for 1 hr, turning once, until golden and crispy.

Stuffing can be used in the bird, or as a special side dish

Sausage and Bramley apple stuffing

This recipe will give you enough to stuff the Christmas turkey and also make a tasty stuffing loaf.

Serves 8

PREP 25 mins

COOK 1 hr, 10 mins

1 tbsp olive oil

1 celery stick, finely chopped

1 large onion, chopped

2 x 400g packs meaty Cumberland sausages

1 Bramley apple, peeled and chopped (about 325g)

85g fresh white breadcrumbs

2 tbsp chopped fresh sage

5 tbsp chopped fresh parsley, plus extra to serve (optional)

1 large egg

10 rindless streaky bacon rashers

1 Heat the oil in a large pan, add the celery and onion, and cook for about 5 mins until starting to soften. Tip into a bowl to cool while you remove the sausagemeat from the skins. Add the apple, sausagemeat, breadcrumbs, herbs, egg and seasoning. Mix well – the easiest way is to knead it together in the bowl with your hands. Use 1/4 to stuff the neck cavity of your turkey.

2 For the remainder, line a 900g loaf tin with 8 rashers of streaky bacon, spoon in the stuffing, lift the bacon over and cover with the last 2 rashers. Heat oven to 180C/160C fan/gas 4 and bake the stuffing for 40-50 mins. Can be made ahead up to this point and chilled for 2-3 days. Turn out onto a baking-parchment-lined baking tray and return to the oven (once the turkey has come out) at 220C/200C fan/gas 7 for 15-20 mins more to brown the bacon. If chilled, reheat at the lower temperature for 45 mins, covered in foil, then turn out for the extra 15 mins at the higher temperature. Allow to stand, then scatter with parsley (if you like), slice and serve.

Click here for our fantastic festive main courses.


Images and recipes courtesy of BBC Good Food.