We're gearing up for St. Patty's day in our household. Plans for a party are underway and right now I think the menu will revolve around the humble potato. As such, I am trotting out my favorite potato recipes to see if they can easily adapt to a large batch. This recipe most certainly will be making an appearance.
I adapted this recipe from a funny little British cook book, the kind they sell at TJ Maxx in the discount bins full of recipes for Yorkshire Puddings and bangers and mash. The trick is to par-boil the potatoes before putting them in the oven. Yes, it is an extra step and an extra pot to wash. However, while I think any roast potato is delicious, this technique makes the prettiest, crunchiest, most superior roast potato EVER.
A word of warning. The original recipe called for olive oil. DO NOT USE OLIVE OIL. It's smoking temp is too low and your house will quickly fill with hazy, oily smoke. The smoke alarm will go off. Neighbors will knock on your door, concerned for your safety. I speak from experience when I say this is semi-embarrassing.
I adapted this recipe from a funny little British cook book, the kind they sell at TJ Maxx in the discount bins full of recipes for Yorkshire Puddings and bangers and mash. The trick is to par-boil the potatoes before putting them in the oven. Yes, it is an extra step and an extra pot to wash. However, while I think any roast potato is delicious, this technique makes the prettiest, crunchiest, most superior roast potato EVER.
A word of warning. The original recipe called for olive oil. DO NOT USE OLIVE OIL. It's smoking temp is too low and your house will quickly fill with hazy, oily smoke. The smoke alarm will go off. Neighbors will knock on your door, concerned for your safety. I speak from experience when I say this is semi-embarrassing.
2 large Russet potatoes, peeled and cut into 1" cubes
1/3 cup vegetable oil
salt and pepper to taste
Preheat oven to 425. Put potatoes in a large, lidded pot and cover with water. Bring to a boil over high heat. Cook 5-7 minutes.
Pour oil into a large roasting pan. Put pan in hot oven once potatoes begin to boil.
Drain potatoes and return to pot. Clamp the lid on tightly and give the potatoes a few good, hard shakes. The goal is to roughen the edges of the potatoes, not to break them up.
1/3 cup vegetable oil
salt and pepper to taste
Preheat oven to 425. Put potatoes in a large, lidded pot and cover with water. Bring to a boil over high heat. Cook 5-7 minutes.
Pour oil into a large roasting pan. Put pan in hot oven once potatoes begin to boil.
Drain potatoes and return to pot. Clamp the lid on tightly and give the potatoes a few good, hard shakes. The goal is to roughen the edges of the potatoes, not to break them up.
Take the hot roasting pan with oil out of the oven. Carefully dump the potatoes into the pan. Arrange in a single layer and put in the oven. Roast 45-50 minutes, flipping potatoes once. Season with salt and pepper to taste. Serves 2 heartily.
2 comments:
YUMMY! Grandma always had the best roasted potatoes! Soft on the inside and crunchy on the out!
Yes, she did. She also made the best gravy, too!
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