Heston Blumenthal's secrets to perfect baked potatoes every time

It seems simple enough—just put the potatoes in the oven. Yet even with this easy dish, there can be mishaps. Burnt on the outside? Undercooked inside? Taking forever to cook? A renowned chef offers tips on how to avoid these problems. With his tricks, you can forget about issues with this dish.

Do you reach for potatoes a few times a week? That’s a big plus because they are not only tasty but also healthy. They are rich in starch, which quickly provides energy and keeps you feeling full longer, preventing snacking between meals. Additionally, they contain vitamins and minerals such as vitamin C, potassium, magnesium, and iron.

The method of preparing potatoes greatly affects their nutritional value. We boil them most often, but it’s worth opting for baked potatoes from time to time. Prepared this way, they retain a lot of nutrients, and their taste is exquisite.

No one needs encouragement to eat crispy potatoes, especially when seasoned with favorite spices. Fresh herbs like rosemary are also a perfect match. But how do you prepare them at home to avoid pitfalls? Heston Blumenthal, a chef in the United Kingdom who leads Michelin-starred restaurants, decided to share his tricks. They are straightforward and certainly will not be a surprise, but it’s worth remembering them.

1. The chef advises pre-cooking the potatoes for about 20 minutes before baking. This allows them to only need crisping up in the oven.
2. It’s better not to peel young potatoes because they can dry out excessively. However, peeling is necessary for "old" potatoes.
3. The last tip might be crucial. It matters what you bake the potatoes on. The chef recommends a traditional metal baking sheet rather than an ovenproof glass dish. Metal conducts heat better, so the vegetables become crispy faster.

Ingredients:

          
• 2 lbs of potatoes
• 2 fl oz of olive oil
• A few sprigs of rosemary
• 2 cloves of garlic
• Herbes de Provence
• Salt and pepper to taste

      
1. Pre-cook the potatoes for 20 minutes. Once cooled, cut them into quarters. Then season with salt, pepper, and herbes de Provence.
2. Mix them with olive oil and place them on a baking sheet lined with parchment paper, ensuring they are spaced apart.
3. Place the rosemary sprigs and garlic alongside the potatoes.
4. Bake in an oven preheated to 375°F for 30 minutes. After this time, the potatoes will be perfectly crispy on the outside and tender on the inside.