Dinner Tonight: Blumenthal\u2019s Roast Potatoes

This is my roast potato recipe. When people come over and I want to impress them with a seemly simple recipe that completely blows their mind, this is what I make. What makes it so fascinating is the perfectly creamy interior encased by this crispy exterior—they taste like no roast potatoes I know. Best of all, I found the recipe buried in Heston Blumenthal’s In Search of Perfection.

To be fair, these aren’t 100% Heston Blumenthal’s roast potatoes—that would be too much to ask. I didn’t soak the potatoes in water for 15 minutes and change the water every 5 minutes, I couldn’t find Maris Piper potatoes, and I didn’t boil the potatoes with a big filled with their peelings. Aside from all that, the essential technique is the same. The potatoes are boiled for 20 minutes, drained and banged around a bit, and then roasted until the oil seeps into the rough edges, which makes them unbelievably crispy. It’s a relatively simple technique, but one that will impress the simple dinner party beyond all belief.

About the author: Nick Kindelsperger is a co-founder of The Paupered Chef, a blog dedicated to saving time and money while enjoying food in every way possible. He sells wine for a living and lives in Columbus, Ohio.

Dinner Tonight: Blumenthal’s Roast Potatoes

The recipe box is closed. Read about why and how to export your data »

About This Recipe

Yield:3-4
This recipe appears in: In Season: Potatoes
Rated:

Ingredients

  • 1 pound russet potatoes, peeled and quartered
  • Parsley, roughly chopped
  • 3 tablespoons olive oil
  • Salt
  • Pepper

Procedures

  1. 1

    Preheat the oven to 375°F.

  2. 2

    Bring a large pot of water to boil. When ready, add the quartered potatoes. Cook them for 20 minutes. Drain in a colander, and shake them around to rough up the edges, making sure not to completely break up the pieces.

  3. 3

    Toss the potatoes in a large roasting pan. Pour in the oil, and stir the potatoes to coat. Season with salt. Cook for 45 minutes, flipping the potatoes every 15 minutes or so.

  4. 4

    Remove from the oven, sprinkle with parsley and season with pepper.

Comments

Add a rating with your comment:

Comments can take up to a minute to appear - please be patient!

Previewing your comment: