This recipe appears in:In Season: 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.
- 1 pound russet potatoes, peeled and quartered
- Parsley, roughly chopped
- 3 tablespoons olive oil
Preheat the oven to 375°F.
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.
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.
Remove from the oven, sprinkle with parsley and season with pepper.