Adapted from Heston Blumenthal
1 Pound Potatoes, Russet (or Maris Piper if you can find them)
1 head Garlic, split into cloves and crushed with a knife (optional)
2 ea. Rosemary Sprigs (optional)
As needed Olive Oil
As needed Salt, Kosher
1. Peel the potatoes and cut into quarters. Soak in batches of water for 10 minutes to remove the surface
starch. Optionally, reserve the skins and wrap in a cheesecloth.
2. Bring a large pot of water to a boil and add the skins (wrapped in cheesecloth) if desired. Generously
salt the water. Add the optional garlic and rosemary.
3. Simmer the potatoes until they are almost falling apart, about twenty minutes. The closer you get to
almost falling apart without actually destroying the potatoes, the better.
4. Carefully lift the potatoes out and place in a colander. Let cool for ten minutes. Optionally shake the
colander gently to rough up the surface of the potatoes which will create a crunchier crust.
5. Meanwhile, place a heavy, oven-proof saut pan over medium high heat and add about a quarter of an
inch of olive oil.
6. Carefully move the potatoes into the hot olive oil, turning them gently to completely coat each one with
7. Place the pan into a 375F oven and roast for about 1 hour and 15 minutes. Turn the potatoes about
every 20 minutes until the potatoes are golden brown and crispy all over.
8. Drain on a rack or paper towels and season with salt.