Saturday, 5 September 2009
One of the things I fell in love with right away when I moved over here was roasted potatoes. Chunky potatoes, roasted in the oven in a pan along side of your Sunday roast, all crisp and brown on the outside, and oh so tender on the insides. It is just not a proper roast dinner unless it is accompanied with potato roasties . . . this I have come to know to be true. I just love British traditions, and traditional British food.
(Look at all those crispy bits . . . mmmm . . . )
They're not all that hard to make either. You just need a good floury potato, something like a Maris Piper works very well, or in North America a russet. These are the types of potatoes that make great mashed potatoes. New potatoes and waxy type potatoes just don't turn out the same. You peel them and cut them in to large chunks and then par boil them for several minutes, after which you want to rough up the edges and then roll them in a bit of seasoned flour before roasting.
To give mine an added crunch, I also pan fry them until golden before placing in the hot oven.
Goose fat give a most delicious crunch in my opinion, but then again, some people swear by beef drippings . . .
I just knows what I likes.
*Classic Roast Potatoes*
Serves 4 to 6
Roast potatoes are a weekly institution in most British families and households. When it's time for that Sunday lunch, it's time for roast potatoes. For the very best results it's important to use the right potato. Almost any potato will roast, but if you love that crispy edge with a light, fluffy and creamy interior, then floury potatoes are what's needed. To achieve the right finish, these potatoes will take at least 1 hour to cook; for extreme crispiness, cook for 1 1/2 hours.
6 to 9 medium potatoes, allowing 3 halves each
(You want a floury potato, maris piper are good)
1/4 to 1/2 cup of flour seasoned with some salt and pepper
Pre-heat the oven to 200*C/400*F. Peel the potatoes and half lengthwise. If very large, cut into quarters. Place in a saucepan and cover with cold salted water. Bring to the boil and then reduce the heat and simmer for 5 to 6 minutes. Drain in a colander and leave to stand in the colander for 2 to 3 minutes before shaking the colander gently to rough them up a bit. This action begins to break down the edges of the potato and will give you a tasty crunch later on.
Heat a skillet with about 1/4 inch of melted goose fat in it. Once the fat is hot, roll the potatoes in the seasoned flour and then place them into the hot goosefat. Fry, turning them occasionally, until completly golden brown.
In the meantime, melt some goosefat in a roasting tin large enough to fit the potatoes, 1/4 inch in depth. Add the browned potatoes and roll them in the fat. Bake in the pre-heated oven for a further 40 to 45 minutes, turning them about halfway through the baking time. You can add a knob of butter over the potatoes at the end for a rich crispy roast taste, but it's not necessary. You can cook them for a bit longer for an ultra crispy edge. It all depends on your taste. Todd doesn't really like them to be too crisp.