It’s not uncommon for budding Christmas Day chefs to end up making too much food for their families on the big day.
And with the many elements of a holiday meal, along with a giant roast turkey, many guests feel too full to finish their plates.
Not to avoid food waste, Boxing Day has become a time when babies feast on gravy-soaked leftovers.
While eating winter holiday side dishes is a favorite pastime of many, researchers have also revealed that there is an unexpected dish that could help with weight loss and improve digestion.
According to a study published in the journal Nature earlier this year, eating cold roast potatoes could help you kickstart any health goals you set for the New Year.
This is due to the resistant starch found in toast, which is also present in raw oats and slightly unripe bananas.
Resistant starch is found in cooked and then cooled foods and can help regulate blood sugar levels.
Research showed that people who increased their consumption of resistant starch over eight weeks lost approximately 2.8kg, which is almost half a stone.
Eating cold roast potatoes can help you lose weight and improve digestion, according to a study published in the journal Nature earlier this year. Stock image used
Scientists also found that resistant starch positively affects the gut microbiome and reduces inflammation.
Nutritionist Stefanie Daniels told The Telegraph: ‘Resistant starch feeds intestinal bacteria and has a slower, more stabilized impact on the body than normal starch.
“Resistant starch is not digested in the small intestine, but rather ‘resists’ digestion and passes into the large intestine, where it acts more like fiber.”
The individuals were fed the same diet for 16 weeks and lost weight because they “absorbed less glucose,” Simon Gaisford, professor of pharmacy and microbiome expert at University College London, told the newspaper.
To get the best resistant starch from leftover Christmas Day roasts, you should eat them cold and toss them into a salad.
Alternatively, you can also reheat them slightly to feel the benefits, depending on the medium.
Resistant starch is found in cooked and then cooled foods and can help regulate blood sugar levels. Stock image used
By helping to regulate blood sugar levels, eating foods like cold leftover roast potatoes can prevent it from going up and down, which often leads to cravings, overeating, and eventually weight gain.
Resistant starch also adds an extra step in the intestinal digestion process, delaying stomach emptying, which in turn can help you feel fuller for longer.
It comes as Michelin-trained chef, food influencer and Young Masterchef judge Poppy O’Toole revealed her top tips on how to cook the perfect crispy roasts.
The self-proclaimed potato queen told MailOnline: “I can safely say that I have dedicated myself to my life’s work to achieve the perfect roast potato and I am proud to say that I have achieved it.”
To test her recipe, Poppy says it’s important to always parboil the potatoes before putting them in the oven.
Fill a saucepan with potatoes and cover with cold water; As the chef explains, “if you drop the potato chunks into boiling water immediately, they will start to cook on the outside and cook unevenly, which means you won’t end up with those perfectly fluffy potatoes.”
Bring the water to a boil and cook the potatoes until the “falling off the knife” stage.
This is a simple trick that allows anyone to check if their potatoes are done in seconds: simply prick them with a knife.
Poppy says: “To know your potatoes are done, chop them with a knife and if they don’t stay on the knife, that’s it.”
The third step is “steam drying.” Drain the potatoes with a colander and then place it on top of the pan. Cover with a kitchen towel and leave for 10-15 minutes.
Once the time is up, Poppy advises tossing the potatoes into the colander: “This will mean you get all the pretty white bits around the potatoes which will equal the crispiness that everyone loves.”
While you wait for the potatoes to dry, preheat the oil in the oven. Poppy usually opts for regular vegetable oil, but says those looking for something a little “extra” can use goose fat or beef fat.
Poppy says: “Now pour them into preheated boiling oil and cook for 40 to 50 minutes for a perfect potato.”
“I like to make it simply with vegetable oil and plenty of salt and pepper, but if you’re looking for something a little more, try goose or beef fat instead of oil, or even pour a tablespoon or two of marmite over your potatoes. before putting them in the oil to give them an extra tasty touch.