Crispy Ruffled Potatoes
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A method for creating crispy, ruffled-edged potatoes with a fluffy interior, perfected during a tenure at Dinner by Heston Blumenthal. The process involves boiling, cooling, and deep-frying potatoes to achieve the perfect texture and flavor.
01:00:00 total
Serves 4
medium
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Ingredients
- potatoes - watch the video to see (peeled, allow for at least 15% wastage to achieve ruffled edges)
- vegetable oil - watch the video to see (for deep frying)
- fine salt - to taste (for seasoning)
- water - watch the video to see (for boiling and removing excess starch)
Instructions
- Prepare the Potatoes: Peel the potatoes and cut them to allow for at least 15% wastage, which is necessary to achieve the ruffled edges. Place the cut potatoes in water to remove excess starch.
- Boil the Potatoes: Bring a pot of water to a simmer and add the potatoes. Ensure there is enough space in the pan to move them around, which helps create the ruffled edges. Boil until they are partially cooked.
- Cool the Potatoes: After boiling, let the potatoes cool down. This process helps to evaporate any remaining water, making the exterior of the potatoes ready for crisping.
- Fry the Potatoes: Heat vegetable oil in a heavy-bottom pan or a deep fryer. Fry the potatoes until they are golden and crispy. Be careful not to let the potatoes stick to the bottom of the pan.
- Season the Potatoes: Season the hot, crispy potatoes with fine salt to ensure it sticks to all the nooks and crannies.
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