Heston’s Potato Fritters

Heston’s Potato Fritters

Crunchy and golden on the outside, super-soft and flavourful on the inside, this is an excitingly different way of preparing potatoes that’s sure to become a favourite at any family gathering. – Heston

Makes about 50


For the rosemary icing sugar
1 sprig rosemary
30g icing sugar

280g Maris Piper potatoes
60g icing sugar, sifted
1g ground nutmeg
2g salt
seeds of ½ vanilla pod
zest of 1 lemon
plain flour, to dust
1 large Waitrose British Blacktail
free Range Egg, beaten
75g breadcrumbs
vegetable oil, to fry


  1. First make the rosemary icing sugar. Begin the day before, break up the rosemary leaves, mix with the icing sugar and allow to infuse for 24 hours.
  2. Preheat the oven to 150˚C, gas mark 2. To cook the potatoes, puncture them in several places and bake in the preheated oven for about an hour, or until a knife pierces the flesh easily. Peel the potatoes while still warm, and pass through a fine sieve.
  3. Take the sieved potatoes and mix with icing sugar, nutmeg, salt, vanilla seeds and lemon zest. Spread the mixture onto a parchment-lined tray so that it is 1.5cm thick. Freeze. When firm, cut into cubes about 1.5cm. Dust in the flour and tap off any excess flour. Coat in egg wash and then breadcrumbs. Deep fry in the oil in batches for about 1 minute until golden brown.
  4. Serve warm, dusted with the rosemary icing sugar