Blunt's way of roasting potatoes calls for them to be parboiled with salt for eight minutes before they are drained. The actress says her mother then takes the drained spuds and then puts them back into the pot for what she calls a workout, where she shakes the contents vigorously for five seconds. "This is the workout part," Blunt told Garten during their 2018 segment on the Food Network. "If you rough up the edges, once you roast them it just gives a really nice, sort of crispy, crunch."
She then lays the potatoes out on a rack to dry for 15 minutes, which is a hack that Blunt says horrifies her mother. "This is my addition that made my mother a bit concerned at Christmas," Blunt says. "Cause her whole thing is like, just shake them up and bung them in the oil — don't overthink it!"
Blunt continued, "But I said: 'Mom, this is a really good trick. You put them on the wire rack and you get all the moisture out of them and then it just forms such a fantastic crust on the outside." The potatoes are then laid out in a roasting pan with a thin layer of hot oil, and after 45 minutes (and several turns), they are removed. The result: roasted potatoes that, as Garten says, are creamy inside and crispy on the outside.
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May 12, 2020 at 12:32AM
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The roasted potato recipe that broke the internet - Mashed
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