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How to Cook Great Roast Potatoes

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How to Cook Great Roast Potatoes
Had a few emails again on this one, so i hope this version answers some of your questions and helps. We are using duck fat for this, animal fats we find work best when making these, so goose or beef fat ( Lard ) works so well. That said you can of course use butter, Olive oil or maybe sunflower, corn or canola. Start by peeling your potatoes, cut them with sharp edges, this will help them crisp up more. Place them in salted cold water and bring to the boil, let them cook for for few mins until par boiled. Again if you get them a little flaky on the edges this is good. Drain them and let them cool a little. now it is most important that you 01 use a metal tray, glass or ceramic do not work as well as metal. 02 get your oil of choice heated in the oven first. 03 - Once your oven is hot and we mean really hot (full blast) and the metal tray with the oil or fat is again super hot, add the potatoes. Now get them back in as fast as you can, do not hang about, its all about the oven the tray and the oil being very hot. Thats it middle of the oven, ours took about 25 mins, but you can easily see how they are doing, no need to touch them turn them at all. Serve hot. You can if you like near the end add some whole garlic, rosemary or other herbs. For the classic British roast potato, you need a 'floury' spud. These are the main crop, autumn-harvested varieties. Best known is Maris Piper, sold in every supermarket and known as a good all-rounder. But if you really want to push the boat out, look north to the ancient Scottish varieties, which were originally developed for boiling and eating with butter. Lucy Carroll, who grows rare breed potatoes on her Northumberland farm, says the blue-skinned Arran Victory is the king of roasties, a claim backed up by forensic chef Heston Blumenthal. Whatever you use we are looking crispy on the outside soft in the middle.
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