Windigo
Kitchen Witch
- Joined
- 29 Jul 2019
- Local time
- 7:29 PM
- Messages
- 8,223
- Location
- The Netherlands
- Website
- www.instagram.com
Same here.
The hairy bikers make it with peas and feta even.
Same here.
Now, that is a combination I would have never thought of.
CD
I do them the Jamie Oliver way and I have to say they never fail. Parboil for 10 minutes, I cut them quite large. Then give them a shake to chuff them up. I put a tea towel over them to dry them out then stir in a large bowl with a little olive oil, sea salt, cracked pepper and dried thyme before placing on a cold baking sheet well separated. After half an hour in the oven at 170f fan I take them out and lightly crush with a potato masher, this opens up a few cracks and increases the surface area on the baking sheet, another very light drizzle of olive oil and back in the oven for another 30 minutes or so they always come out like this. I won’t change this method because it works perfectly every time. I use Maris Piper or Maris Peer spuds but it works with Idaho potatoes just as well.Your roast potatoes are becoming legendary!
That's pretty much how I used to do them, but for some reason more recently I have been experimenting with higher temperatures and drenching in seasoned flour or semolina. Seeing yours, I realise I have drifted from the true path! Roll on Sunday.I do them the Jamie Oliver way and I have to say they never fail. Parboil for 10 minutes, I cut them quite large. Then give them a shake to chuff them up. I put a tea towel over them to dry them out then stir in a large bowl with a little olive oil, sea salt, cracked pepper and dried thyme before placing on a cold baking sheet well separated. After half an hour in the oven at 170f fan I take them out and lightly crush with a potato masher, this opens up a few cracks and increases the surface area on the baking sheet, another very light drizzle of olive oil and back in the oven for another 30 minutes or so they always come out like this. I won’t change this method because it works perfectly every time. I use Maris Piper or Maris Peer spuds but it works with Idaho potatoes just as well.
Didn't cook, home from pub. Went to drive through. Mcds a wrap for the wife a kiwi burger for me.
Russ
What is a kiwi burger?
Epicurate my son, I absolve you of past sins against the roasters . Mine are just par boiled forked for grooves and roasted in duck fat.That's pretty much how I used to do them, but for some reason more recently I have been experimenting with higher temperatures and drenching in seasoned flour or semolina. Seeing yours, I realise I have drifted from the true path! Roll on Sunday.
That makes me feel so much better.Epicurate my son, I absolve you of past sins against the roasters . Mine are just par boiled forked for grooves and roasted in duck fat.
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