Roast potatoes with Heston Blumenthal | FT Globetrotter

olive oil

🥗Healthier: avocado oil

💰Cheaper: sunflower oil

Avocado oil has a higher smoke point and is healthier.

butter

🥗Healthier: margarine

💰Cheaper: vegetable oil

Margarine is lower in saturated fat, and vegetable oil is more economical.

Peel the Agria potatoes, leaving rough edges intact.

Cut the potatoes into medium-sized pieces, ensuring they are all roughly consistent in size.

Fill a pan with cold water and add a generous amount of salt to create heavily-seasoned water.

Add the cut potatoes to the cold salted water and turn the heat to high to bring it to a boil.

Once boiling, reduce the heat to medium-high and simmer the potatoes for 15 to 20 minutes until they are almost falling apart, stirring every couple of minutes to create cracks on the edges.

After boiling, gently remove the potatoes and place them on a rack to cool, skimming any impurities from the water before boiling.

Once cooled, place the potatoes in the fridge or a blast chiller to remove steam.

Heat the fryer to 135 degrees Celsius and prepare a combination of neutral oil and beef fat.

Fry the potatoes for 13 to 14 minutes, then remove and place back on the cooling rack to cool again.

Once fully cooled, heat the fryer to 185 degrees Celsius for the final fry.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens