Why do that?
- The turmoil cooked potatoes creates more surface, which leads to extra crispy roasted edges.
- Finding potatoes in the oven on a hot tin pan in hot fat forms a golden crust and holds the inner tender.
- This British technology provides roasted potatoes in restaurant quality with crispy outside and fluffy interiors.
Everyone loves potatoes. When I grew up, I helped my mother potatoes for an economical dinner, and now as a private cook I cook potatoes for people who eat in five-star restaurants. On the way I recorded some tricks to make my potatoes more impressive.
I look at British chefs to turn the modest sport into crispy, brown wedges with fluffy, soft centers. The secret of golden brown, crispy potatoes that are in a small punching of their mouthwash, and I have collected some simple tips that can absorb their potatoes a few steps.
The British trick for the crispy spudes
Chefs like Jamie Oliver Use a simple trick to reach the crust that we expect from a real roasted potato. As soon as the potatoes are boiled in boiling water, let them go well. Then, In the colander or the pot in which you cooked you, swirl the potatoes strongly enough to scratch and peel the cut surfaces. This increases the surface of the potatoes, so that more of the starchy meat comes into contact with the hot pan, which means brown, crispy parts.
How to burn the crispy potatoes
To serve four to six people, they need:
• 2 pound of medium -sized potatoes (skin on)
• Salt
• 2 tablespoons of butter, duck fat or another solid fat
• 1 tablespoon of fresh rosemary or thyme chopped chopped
• 1/4 teaspoon of black pepper
• 1 tablespoon of butter
• 1 tablespoon of rapeseed oil or avocado oil
• A few cloves of garlic, cut into splinters
• Chopped fresh parsley or other herbs (optional)
Preheat the oven to 400 ° F. Quarter the potatoes. (All smaller ones, and until they develop a nice crust, the center starts to dry out. Two to three bite are perfect.)
Place the potatoes in a saucepan and add cool water to cover. Bring the water to the boil and then lower the heat so that the water gently blow. Salt the water generously and set a timer for 15 minutes. Then drain the potatoes and let them dampen for five minutes. Shake the potatoes in the colander or in the saucepan to restart your cut surfaces.
Melt two tablespoons of butter, duck fat or another solid fat with the chopped rosemary. Pour the fat over the potatoes and add 1/2 teaspoon of salt and black pepper. Throw the potatoes carefully.
Preheat a large baking sheet in the oven for five minutes and then put the remaining tablespoon of butter and the rapeseed oil in the pan. Return the pan into the oven to heat for two more minutes.
Use a metal spatula to distribute the melted fat in the pan, and then place the potatoes on top. Use the spatula to turn it so that your cut sides are down. Fry the potatoes for 20 minutes.
Turn the potatoes so that another cut side stands down and slightly flag the potatoes with their spatula. Add the garlic and throw it on the baking sheet with a little oil.
Bring the potatoes back to the oven for 25 minutes. Check the lower parts for browning. If you are not dark enough, fry for 10 minutes longer.
If you want to add parsley or other fresh, delicate herbs, do it shortly before serving. Serve the potatoes hot!
Simply recipes / Ciara Kehoe
More tips for your best roasted potatoes so far
- Choose your potato: Waxy potatoes with a medium floor are best suited for roasting, and I prefer yukongold or red -groomed potatoes.
- A chilled potato is a crispy potato: A chemical tip is to cool your potatoes overnight, which converts some of the strengths into sugar and helps with browning.
- Cooking, don’t cook: Don’t let the water cook when you cook the potatoes or risk the potatoes dissolving in the water.
Simply recipes / Robin Asbell
