Potatoes.....now there's a vegetable I actually like! When I was younger and ate meat, roast potatoes with gravy were the best part of sunday dinner by a long shot, and now I'm vegan they still are!
I searched and found nothing, so thought I'd start a definitive cooking potatoes thread to share ideas in.
I've just cooked and eaten the best roast potatoes I've ever had. They were from this year's new crop of King Edwards and are what I would call the perfect roasting potato. The outside had an impressive crunch and the inside perfectly fluffy, moist, steamed and without a hint of oil or liquid. I din't cook them differently to how I normally do, so I guess it was just luck. My method is similar to Delia's - peel and boil in water for 15 until the outside is soft. Drain with a lid and shake to make the surface fluffy (but not so hard that they break appart - there'll always be at least one casualty) and add to preheated oil (about 0.5 to 1cm deap) in an enamel roasting tin on the cookertop. Fry for about 5 minutes over a high heat then bung in a hot oven (220 degrees). Take out after about 10 minutes and turn them over/baste, then continue to cook for another 10 minutes. Repeat then leave them to cook till done. I tend to only using Maris Piper or King Edward for roast, baking potatoes if neither are available. I don't know how common these are in other parts of the world, but then I'm pretty sure potatoes arn't native to the UK
I also like potato cakes. Peel, boil and mash without margerine or soya milk, cool then combine with plain white wheat flour into a dough with chives and a splay of soya milk if needed. Leave to stand for a few minutes then roll out to 5mm thick on a floured surface and cut into circles with a pastry cutter. Fry on both sides with a frying pan or scotch pancake griddle.
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