Nothing compares to a tray full of crispy potatoes to complete a Sunday roast. We all love a potato that’s both crunchy and fluffy, but sometimes it’s a lot harder than it seems. How can we guarantee a flawless batch of roast potatoes that’s both delicious and crunchy?
Well, there’s a technique that uses a secret ingredient you most likely already have in your kitchen, according to acclaimed British chef Heston Blumenthal.
So how do you do this? Blumenthal says the best way to get delicious spuds is to put the potato peelings into the cooking water while boiling to infuse more flavour into your culinary creation. Sounds strange, but apparently it works!
Flavour is an important component to a perfect roast and while you might not think potatoes taste like much at all on their own, Blumenthal swears enhancing their flavour in the boiling process makes your roast spuds taste even better.
Opinions vary on how long a potato should be boiled for before roasting, but instead of the usual 8-10 minutes, Blumenthal advises leaving potatoes in for 20 minutes before roasting. He says this ensures your potatoes crumble just a little bit, so that the fat (or cooking oil) covers a wider surface area and penetrates deeper.
If you’re after a crunch, a good tip is to score the potato with a fork creating ridges and grooves, enabling the hot fat to collect and form a crispy surface.
While some chefs favour goose fat or other fancy oils for roasting, Blumenthal says he adds a slug of good old-fashioned olive oil for a classic flavour.
To ensure they are cooked to perfection, Blumenthal advices to sit back, relax and check in on them in 40 minutes.