Heston Blumenthal's Roast Potatoes

Ingredients

• 2 kg Potatoes (Russet or Maris Piper, peeled and cut into quarters)
• 2 tbsp Olive Oil (Extra‑virgin, for coating)
• 3 tbsp Beef Dripping (Rendered beef fat, adds extra crispness)
• 2 sprigs Fresh Rosemary (Leaves stripped from stems)
• 3 cloves Garlic (Minced)
• 1 tsp Sea Salt (To finish)
• ½ tsp Black Pepper (Freshly ground, optional)

Instructions

1. Peel and quarter potatoes

   Peel the potatoes and cut each into quarters, keeping the pieces roughly the same size for even cooking.

   Time: PT10M

2. Rinse to remove starch

   Place the cut potatoes in a colander over a bowl and rinse under cold running water, stirring until the water runs clear (about 5 minutes).

   Time: PT5M

3. Drain

   Let the potatoes sit in the colander to drain completely.

   Time: PT2M

4. Parboil potatoes

   Fill the large pot with cold water, add the potatoes, and bring to a gentle boil. Simmer for 30–35 minutes until the edges are soft and start to crack.

   Time: PT35M

   Temperature: 100°C

5. Steam‑dry and roughen

   Drain the potatoes again and let them sit in the colander for 5 minutes. The residual steam will dry the surfaces and create rough edges.

   Time: PT5M

6. Cool (or refrigerate)

   Spread the potatoes on a clean kitchen towel or tray to cool. If preparing ahead, transfer to a plate, cover, and refrigerate overnight.

   Time: PT5M

7. Preheat oven

   Preheat the oven to 200°C (425°F).

   Time: PT10M

   Temperature: 200°C

8. Melt fat in tray

   Place the roasting tray in the oven, add olive oil and beef dripping, and let melt for about 5 minutes.

   Time: PT5M

   Temperature: 200°C

9. Coat potatoes

   Using tongs, carefully toss the potatoes in the hot fat until every piece is evenly coated.

   Time: PT5M

   Temperature: 200°C

10. Initial roast

    Roast the potatoes for 20 minutes, turning once halfway through.

    Time: PT20M

    Temperature: 200°C

11. Add aromatics

    Scatter the minced garlic and rosemary leaves over the potatoes and give them a quick toss.

    Time: PT2M

12. Finish roasting

    Continue roasting for another 30–40 minutes, turning every 20 minutes, until the potatoes are deep golden and have a glass‑like crunch.

    Time: PT35M

    Temperature: 200°C

13. Season and serve

    Remove from the oven, sprinkle with sea salt and black pepper, and serve immediately.

    Time: PT2M

Nutrition Facts

Calories

250

Protein

3 g

Carbohydrates

30 g

Fat

12 g

Fiber

3 g