How to make the best roast potatoes – Top cooking tips from Heston Blumenthal

Roast potatoes - How to make the best roast potatoes - Top cooking tips from Heston Blumenthal
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Heston Blumenthal has a few tips for the perfect roast potatoes

roast potatoes1839672129 - How to make the best roast potatoes - Top cooking tips from Heston Blumenthal

Most people think they can absolutely nail roast potatoes. They have their method, a process they swear by.

The thing is, if all these homely claims were true, we wouldn’t have so many disappointing Sunday lunches, would we?

Listen, Keith, sure your beef joint was tender, and your Yorkshire puddings rose gallantly, but sorry, your roasties were 7/10.

And Linda, yes, your chicken was far from dry, but your potatoes fell short. Only a few were that perfect combination of soft and fluffy in the middle and golden and crispy on the outside.

What went wrong? How do you avoid pale and soft roast potatoes?

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It’s in the parboiling. Most cooks know to boil before roasting. Season the pan, leave the spuds to cook, then throw them in a baking tray with fat, salt, pepper, maybe a sprig of rosemary and a couple of garlic cloves.

But there’s an issue of preparatory length, according to three Michelin-starred chef Heston Blumenthal.

Heston advises leaving potatoes in to boil for 20 minutes before roasting. He also suggests putting the peelings in the cooking water to improve the flavour.

The reason for such intense softness is so that you ensure the potatoes scuff up as you drain them. You want them to crumble just a little, so that the fat covers a wider surface area and penetrates deeper.

If you really want that crispiness, score the potatoes with a fork. It creates ridges and grooves, a playground for golden, crispy goodness.

Heston also says that metal baking trays are best. Avoid glass or Pyrex. Metal is a better conductor, so the fat will get hotter faster, and that’s good news.

The Fat Duck legend doesn’t reveal his choice of fat. Obviously, most people believe the classic and traditional goose or duck fats are best, but perhaps not every week.

Butter, then? Olive oil or rapeseed? A combination of the two?

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My grandmother was a herbalist. She taught me how to mix herbs to cure ailments. I grew up with her from the age of 15 years old. I was going to school  and at the same time returned to her shop of herbs learning different kinds of mixture of herbs and also their names. I have been involved in herbal mixture and I also used it to cure a lot of people who orthodox medicine could not cure even though a lot of people have abused herbal medicine. Selling herbal mixture, popularly called agbo, has also been a great source of income to me and my family. Why I Started This Home Remedies Blog As an educated herbalist , i have been into these work for some years now which  I have help so many peoples. One good-day  i thought about people who are not benefit from these like those outside the Nigeria or peoples who are shame  to seek for a herbalist. Then i decides to create a website so as they can contact me and i would gladly help them. I began this blog in 2017 out of a desire to share my passion for herbs and natural living with others. Above all, am a Muslim and am thankful for the daily love and grace Allah bestows me. I’m glad you’ve visited me here at my home on the web and hope you will join me as I continue down the road to healthier living and my mission to help peoples across the nation! Let’s Connect I would love to connect with you!  Feel free to subscribe to receive free regular post updates in your inbox!  Also, you can find me on facebook, twitter,

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