Roast potatoes without a joint
Written by: adekun on 25 August, 2008 9:12 pm - Filed under: recipes ?
Always been keen to bring the delight of a roast potato to the Japanese. If not met well, I can always scoff the lot.
- potatoes of the floury kind
- fat or oil
- salt
- pepper
Crank the oven up to 250ºC. The roasting tray needs to come out with a few millimetres of very hot fat or oil. Whilst that’s heating up, peel the potatoes. Cut into equal sized pieces, about the size of an egg. Put the spuds in a pan and pour over boiling water (it’s better that way round if you’ll clumsy like me). Parboil with a little salt. Around the eight minute mark, test by scratching the surface of one with a skewer.
Once ready, drain and with the lid secure, shake up and down to give a rugged texture. Wearing your best apron, transfer the potatoes to the tray with tongs. Try to be quick and cover the the whole surface of the spuds in the fat or oil.
Reduce the oven to 220ºC and roast for at least 45 minutes. Give them a couple of turns during the cooking. Serve with salt and a little pepper.
adekun
25 August, 2008 #
Since it’s impossible to both a joint of meat and potatoes in the little oven at once, two trays get cooked on special occasions. I usually peel the the potatoes before putting the oven on as the peeler is lethal.
Here little packets of free lard are useful, especially as olive oil is so expensive.
TopVeg
26 August, 2008 #
Sounds good & just right for our floury King Edwards. I like the apron reminder! & the photo of the birthday boy!
adekun
26 August, 2008 #
As yet to burn myself, but likely to drop a spud…
Added another photo to the previous post. He really likes his little painting set.
Stonehead
27 August, 2008 #
A good variation on this is to roast the potatoes in olive oil with diced rosemary and halved garlic cloves added to it. If you can’t afford much olive oil (we certainly can’t), use 20-25% olive oil and 75-80% vegetable oil.
adekun
27 August, 2008 #
In the same boat… Seems olive oil is linked to crude. The run-of-the-mill oil is rapeseed (natane). On the plus side, the potatoes have their own flavour, unlike those from the shops. I need to to what you suggest; half the garlic and chop the rosemary. It didn’t work whole.