Subj : Cooking Basics #21
To   : All
From : Dave Drum
Date : Wed Mar 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

  Uncle Dirty Dave's Archives

MMMMM

.... Senior and Senile are NOT Synonyms.

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