Celebrity chef Heston Blumenthal has shared a simple method for roast potatoes that promises a crispy, crunchy exterior and a soft, fluffy interior, using just one key ingredient: vegetable oil, or goose fat or lard if preferred.
Blumenthal, known for experimental dishes like snail porridge and fried egg ice cream, goes back to basics in his recipe book Is This A Cookbook?: Adventures in the Kitchen, which features his take on the classic British roast potato.
The Secret to Perfect Roasties
For his 'perfect' roast potatoes, the chef recommends adding vegetable oil to the roasting tray, creating a shallow layer roughly 5mm deep. Goose fat or lard can be used as alternatives. For extra flavour, thyme and garlic can be added.
Blumenthal explained his obsession with getting the texture right: "In the end isn’t a roast all about the roast potatoes? While we all love a roast, I reckon that deep down we all have this secret shared belief that the best bit of any roast is the roast potato."
Step-by-Step Cooking Method
To prepare, peel the potatoes and cut them into even-sized chunks. Immerse them in a bowl of cold water to prevent browning, then rinse in a colander under cold water to remove excess starch.
Fill a large pan with lightly salted water, add the potatoes, bring to the boil, then reduce to a simmer for 25 minutes until tender. Drain and spread on a large wire rack to cool.
Meanwhile, heat the oven to 180C or gas mark 6. Select a large roasting tray and spread the potatoes in a single layer. Add the oil, goose fat, or lard to create a shallow layer about 5mm deep.
Roast the potatoes, including any broken bits, for 20 minutes. Turn them and roast for another 20 minutes until lightly golden on all sides, then turn once more.
Scatter thyme over the potatoes and smash garlic cloves with a knife, adding them to the tray. Cook for 20 more minutes until golden and crispy, then season with salt and serve immediately.
