Here are Heston Blumenthal's top tips as told to Stuff.
Timing - give the roast potatoes the time in the oven that they need. At 180deg they can take 45mins to 80mins and it's always longer than you thought it would be.
Potato - only use floury potatoes, never waxy ones.
Sizing - go small. A large avocado-sized potato would be cut into eight pieces. Lots of edges mean more crunchy outers.
Lose the starch - put the cut potatoes in saucepan of cold water and rinse until the water runs clear.
Boil first - cook the potatoes in unsalted water until they are almost falling apart and you need to get them out carefully with a slotted spoon.
Drying - let them dry in a colander and when they do cracks will open up. If they aren't rough and craggy enough, gouge them a bit with a fork.
Fat - the crunchiest spuds are cooked in beef dripping and use lots of it to soak in all the cracks.
Oil - if you use oil, peanut and plain olive oil are good. But use lots of it, and turn the potatoes two or three times during roasting.
Flavouring - add rosemary or garlic only in the last 10 minutes. Only salt the potatoes after roasting.
Pan - metal pans are best. They make the oil heat faster than glass or Pyrex.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (0g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 0 (NaN%)|
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|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
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|Potassium 0mg||0 %|
|Total Carbohydrate 0g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 0g|
|Protein 0g||0 %|
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