Roast Potatoes How Long To Cook
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Make delicious roast potatoes that are fluffy on the inside and crunchy on the outside with expert advice from award-winning cookery writer and chef Alex Mackay.
'The secret to super spuds is simple. Select the right variety of potato and then cook it with care,' says Alex. 'Although I like using duck or goose fat, you can get a decent roast potato no matter what fat you use. It all depends on the variety.'
If you're making mash then choose a smooth and creamy potato such as a Desiree. Alternatively, if you're boiling potatoes then firm varieties like Maris Peer or Charlotte are ideal. But for making roasties, a firm potato – such as a King Edwards and Maris Piper – is the best option. Here's how to get perfect results every time.
Makes: 1
Prep Time: 0 hours 10 mins
Cook Time: 0 hours 45 mins
Total Time: 0 hours 55 mins
175 g King Edwards or Maris Piper potatoes per person
15 ml /25g. oil/fat per 450g potatoes (use duck or goose fat, oil or a combination of oil and butter)
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- Preheat the oven to 200°C/450°F/Gas mark 6.
- Put the oil or fat of your choice into a baking tray and put into the oven to heat up.
- Add the potatoes to cold water and bring to the boil. Don't leave the potatoes in the water for more than 10 minutes in total.
- Drain them and coat in the hot oil or fat.
- Roast in the oven for approximately 45 minutes, turning twice.
- Serve immediately
Alex's top tips
- 'Heat the tray with some fat before you add the potatoes to it. The oil will only take five minutes to heat up but will make a great difference to the end result.
- Seasoning is the difference between nice and amazing food but don't just stop at salt and pepper. Try using curry powder, smoked paprika, Jamaican jerk seasoning or Ras-el-hanout.'
Alex is working in collaboration with the Potato Council to encourage people to select the right variety of potato for the dish they're making. For more information visit lovepotatoes.co.uk
- Words: Helena Beer
Make delicious roast potatoes that are fluffy on the inside and crunchy on the outside with expert advice from award-winning cookery writer and chef Alex Mackay.
'The secret to super spuds is simple. Select the right variety of potato and then cook it with care,' says Alex. 'Although I like using duck or goose fat, you can get a decent roast potato no matter what fat you use. It all depends on the variety.'
If you're making mash then choose a smooth and creamy potato such as a Desiree. Alternatively, if you're boiling potatoes then firm varieties like Maris Peer or Charlotte are ideal. But for making roasties, a firm potato – such as a King Edwards and Maris Piper – is the best option. Here's how to get perfect results every time.
Alex's top tips
- 'Heat the tray with some fat before you add the potatoes to it. The oil will only take five minutes to heat up but will make a great difference to the end result.
- Seasoning is the difference between nice and amazing food but don't just stop at salt and pepper. Try using curry powder, smoked paprika, Jamaican jerk seasoning or Ras-el-hanout.'
Alex is working in collaboration with the Potato Council to encourage people to select the right variety of potato for the dish they're making. For more information visit lovepotatoes.co.uk
- Words: Helena Beer
This content is created and maintained by a third party, and imported onto this page to help users provide their email addresses. You may be able to find more information about this and similar content at piano.io
Roast Potatoes How Long To Cook
Source: https://www.housebeautiful.com/uk/lifestyle/recipes/recipes/a291/how-to-make-perfect-roast-potatoes/
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