I come across many roast chicken recipes that roast the potatoes in the same pan but whenever I give it a go, my potatoes are never crispy as they’re always completely submerged in chicken fat. The flavour is obviously amazing but I’d love that flavour paired with a bit of texture!! how do I achieve crispy potatoes?!
Do I need to gradually remove the fat throughout the cooking process? drain the juices closer to the end so they can crisp up just enough?
Help please!
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