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Dinner Tonight: Blumenthal’s 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.

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