Have you a recipe for Crispy golden roast potatoes ?!
Answers:
Ingredients :
6 lbs medium potatoes
2 tablespoons semolina
2 cups goose fat*
Preparation :
Preheat the oven to the hottest possible temperature!. I do this as soon as the turkey is out of the oven, which (for me) is very much later than the parboiling stage, but let's start with the oven since you may be cooking in different circumstances, or prefer different procedures!.
Peel the potatoes, and cut each one into three by cutting off each end at a slant so that you are left with a wedge or triangle in the middle!.
Put the potatoes into salted cold water in a saucepan, and bring to a boil, letting them cook for 4 minutes!. Drain the potatoes into a colander and then tip back into the empty saucepan, sprinkling over the semolina!. Shake the potatoes around to coat them well and, with the lid clamped on, give the pan a good rotation and the potatoes a proper bashing so that their edges disintegrate or fuzz and blur a little: this facilitates the crunch effect later!.
Meanwhile, empty the goose fat into a large roasting pan and heat in the oven until seriously hot!. (I often parboil the potatoes a few hours in advance, so the "meanwhile" doesn't always hold!. And you can start heating up the fat in the oven that the turkey's in, turning it up to really hot once the bird comes out!.) Then tip the semolina–coated potatoes carefully into the hot fat and roast in the oven for an hour or until they are darkly golden and crispy, turning them over halfway through cooking!. If the oven's hot enough they probably won't need more than about 25 minutes a side; and it's better to let them sit in the oven (you can always pour off most of the fat and leave them in the pan) till the very last minute!.
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6 lbs medium potatoes
2 tablespoons semolina
2 cups goose fat*
Preparation :
Preheat the oven to the hottest possible temperature!. I do this as soon as the turkey is out of the oven, which (for me) is very much later than the parboiling stage, but let's start with the oven since you may be cooking in different circumstances, or prefer different procedures!.
Peel the potatoes, and cut each one into three by cutting off each end at a slant so that you are left with a wedge or triangle in the middle!.
Put the potatoes into salted cold water in a saucepan, and bring to a boil, letting them cook for 4 minutes!. Drain the potatoes into a colander and then tip back into the empty saucepan, sprinkling over the semolina!. Shake the potatoes around to coat them well and, with the lid clamped on, give the pan a good rotation and the potatoes a proper bashing so that their edges disintegrate or fuzz and blur a little: this facilitates the crunch effect later!.
Meanwhile, empty the goose fat into a large roasting pan and heat in the oven until seriously hot!. (I often parboil the potatoes a few hours in advance, so the "meanwhile" doesn't always hold!. And you can start heating up the fat in the oven that the turkey's in, turning it up to really hot once the bird comes out!.) Then tip the semolina–coated potatoes carefully into the hot fat and roast in the oven for an hour or until they are darkly golden and crispy, turning them over halfway through cooking!. If the oven's hot enough they probably won't need more than about 25 minutes a side; and it's better to let them sit in the oven (you can always pour off most of the fat and leave them in the pan) till the very last minute!.
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i have two one is your basic roasted potatoes and the other has more seasonings!.!.!.!.!.!. both are good!.!.!.!.!.!. remember you can always use the basic recipe and add whatever seasonings you like!.!.!.!.!.!.!.!.
Basic Roasted Potatoes
Ingredients!.!.!.!.!.!.!.!.!.!.!.!.
3 pounds small red new potatoes, halved
1/4 cup olive oil
1 teaspoon Salt and freshly ground black pepper
DIRECTIONS
Adjust oven rack to lowest position and heat oven to 450 degrees!. Toss potatoes with oil, salt and pepper!. Arrange, cut side down, on a large lipped cookie sheet or jellyroll pan!.
Roast until tender and golden brown, about 30 minutes (check after 20 minutes)!. Transfer to a serving dish!.
Oven Roasted Potatoes
Ingredients!.!.!.!.!.!.!.!.!.!.
1/8 cup olive oil
1 tablespoon minced garlic
1/2 teaspoon dried basil
1/2 teaspoon dried marjoram
1/2 teaspoon dried dill weed
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1/2 teaspoon dried parsley
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon salt
4 large potatoes, peeled and cubed ( i use red or yukon)
Directions!.!.!.!.!.!.!.
Preheat oven to 475 degrees F (245 degrees C)!.
In a large bowl, combine oil, garlic, basil, marjoram, dill weed, thyme, oregano, parsley, red pepper flakes, and salt!. Stir in potatoes until evenly coated!. Place potatoes in a single layer on a roasting pan or baking sheet!.
Roast for 20 to 30 minutes in the preheated oven, turning occasionally to brown on all sides!.
Good Eating!.!.!.!.!.!.!.!.!.!.!. =)
Www@FoodAQ@Com
Basic Roasted Potatoes
Ingredients!.!.!.!.!.!.!.!.!.!.!.!.
3 pounds small red new potatoes, halved
1/4 cup olive oil
1 teaspoon Salt and freshly ground black pepper
DIRECTIONS
Adjust oven rack to lowest position and heat oven to 450 degrees!. Toss potatoes with oil, salt and pepper!. Arrange, cut side down, on a large lipped cookie sheet or jellyroll pan!.
Roast until tender and golden brown, about 30 minutes (check after 20 minutes)!. Transfer to a serving dish!.
Oven Roasted Potatoes
Ingredients!.!.!.!.!.!.!.!.!.!.
1/8 cup olive oil
1 tablespoon minced garlic
1/2 teaspoon dried basil
1/2 teaspoon dried marjoram
1/2 teaspoon dried dill weed
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1/2 teaspoon dried parsley
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon salt
4 large potatoes, peeled and cubed ( i use red or yukon)
Directions!.!.!.!.!.!.!.
Preheat oven to 475 degrees F (245 degrees C)!.
In a large bowl, combine oil, garlic, basil, marjoram, dill weed, thyme, oregano, parsley, red pepper flakes, and salt!. Stir in potatoes until evenly coated!. Place potatoes in a single layer on a roasting pan or baking sheet!.
Roast for 20 to 30 minutes in the preheated oven, turning occasionally to brown on all sides!.
Good Eating!.!.!.!.!.!.!.!.!.!.!. =)
Www@FoodAQ@Com
Hyperion
recipe reviews (11) my notes Editor's note: The recipe and introductory text below are from Feast: Food to Celebrate Life by Nigella Lawson!.
I have always, resolutely, been an anti-perfectionist, but in all honesty it is impossible to cook roast potatoes without needing them, tremulously, to be perfect!. That means sweet and soft in the inside and with a thick golden-brown carapace of crunch without!. And the strange thing is, no matter how many tricky things you can attempt and succeed at in cooking, no matter what elaborate techniques you might learn to master, nothing gives you that wholly happy yet unbrazen glow of pleasure in your achievement that cooking a good pan of roast potatoes does!.
A good roast potato isn't about showing off or about striving desperately to impress!. Nor is it a difficult thing to achieve, but I can't pretend it isn't a high pressure zone!. You either get it right or you don't, and anything less than perfect is a disappointment!. It's brutal but it's the truth!.
However, unlike many things in cooking — and indeed life — it's relatively straightforward to achieve!. That's to say, the crucial factor is the heat of the fat you roast the potatoes in!. Get that right and the rest should follow!. No reason why not!.
And you can do things that help: cut the potatoes fairly small, so that the ratio of crunch to soft middle is high; use goose fat as your frying medium; parboil the potatoes (nothing new here), only before you roast them, sprinkle them and bash them about with semolina!. These are not exactly tricks, but they are my most useful pointers!.
There is nothing further to say: this recipe is most pleasing for its simplicity!.
Servings: Makes 8 to 10 servings!.
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Ingredients6 lbs medium potatoes
2 tablespoons semolina
2 cups goose fat*
*Goose fat is available on amazon!.com, but Crisco is a good substitute!. PreparationPreheat the oven to the hottest possible temperature!. I do this as soon as the turkey is out of the oven, which (for me) is very much later than the parboiling stage, but let's start with the oven since you may be cooking in different circumstances, or prefer different procedures!.
Peel the potatoes, and cut each one into three by cutting off each end at a slant so that you are left with a wedge or triangle in the middle!.
Put the potatoes into salted cold water in a saucepan, and bring to a boil, letting them cook for 4 minutes!. Drain the potatoes into a colander and then tip back into the empty saucepan, sprinkling over the semolina!. Shake the potatoes around to coat them well and, with the lid clamped on, give the pan a good rotation and the potatoes a proper bashing so that their edges disintegrate or fuzz and blur a little: this facilitates the crunch effect later!.
Meanwhile, empty the goose fat into a large roasting pan and heat in the oven until seriously hot!. (I often parboil the potatoes a few hours in advance, so the "meanwhile" doesn't always hold!. And you can start heating up the fat in the oven that the turkey's in, turning it up to really hot once the bird comes out!.) Then tip the semolina–coated potatoes carefully into the hot fat and roast in the oven for an hour or until they are darkly golden and crispy, turning them over halfway through cooking!. If the oven's hot enough they probably won't need more than about 25 minutes a side; and it's better to let them sit in the oven (you can always pour off most of the fat and leave them in the pan) till the very last minute!.
Boastfulness and vainglory are not attractive nor would I want to encourage them in you (or myself), but when you've cooked these and see them in all their golden glory on the table, I think you're allowed a quiet moment of silent prideWww@FoodAQ@Com
I do indeed!. Here is a recipe using red potatoes, rosemary and garlic!. It is very good:
http://www!.cooking-is-easy-and-fun!.com/r!.!.!.Www@FoodAQ@Com
http://www!.cooking-is-easy-and-fun!.com/r!.!.!.Www@FoodAQ@Com