• Cooking Basics #21

    From Dave Drum@1:229/452 to All on Wednesday, March 02, 2022 11:12:00
    CRUNCHY AND FLUFFY ROAST POTATOES: A perfect roast potato needs to be
    crunchy on the outside and fluffy in the center. The choice of fat is
    up to you – olive oil, sunflower, goose fat or lard. To serve four,
    peel 900g (2lb) floury potatoes and cut into chunks. Steam until tender,
    then add 1tbsp flour (some swear by polenta) and shake them around to
    give a fluffy surface. Heat a roasting tin with 2–3tbsp oil in a hot
    oven (400ºF/200ºC), add the hot potatoes and coat in the fat. Sprinkle
    with salt and roast until golden and crunchy, around 45 minutes.

    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Cripsy RFoast Potatoes
    Categories: Five, Potatoes
    Yield: 8 servings

    3 1/3 lb King Edward potatoes; peeled
    3 tb Goose fat or sunflower oil
    pn (ea) salt & pepper

    Set the oven @ 190ºC/375°F/gas mark 5.

    Cut the potatoes into large, even-sized pieces and place
    in a pan of cold water. Bring to the boil and simmer for
    10 minutes. Drain well and return to the pan. Shake then
    heat for 1-2 minutes to dry them out a little.
    Meanwhile, place the goose fat or sunflower oil in a
    roasting tin and preheat in the oven for 5-10 minutes.

    Carefully spoon the potatoes into the preheated tray of
    really hot fat - it should sizzle as they go in. Gently
    turn to coat and ensure that the potatoes are not too
    close together. Too little room means steam can't escape
    - and that means soggy roasties.

    Cook for 50-60 minutes or until golden brown, turning
    halfway through. Season and serve.

    Serves: 8

    RECIPE FROM: https://www.lovefood.com/recipes

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