Achieving the perfect, crispy potatoes is the ultimate challenge, but luckily Michelin-starred chef Heston Blumenthal has now revealed his trick of the trade.
The experimental chef has shown how to achieve roast potatoes that are crispy on the outside, fluffy on the inside – every time!
Blumenthal subscribes the tried and tested method of parboiling ahead of roasting, and says the trick is to extend the boiling time.
While many cooks will agree that parboiling potatoes for 10 minutes is more than enough time, Heston tells The Guardian they should be left bubbling away for at least 20 minutes.
Living up to his reputation for the unconventional, the chef also recommends adding the potato peelings to the boiling water, a trick he says enhances the flavour.
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.
Apparently that’s all it takes! Safe to say, we trust this incredible chef’s advice.
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