I love this technique. I learned it from Ideas In Food a while back…. But, it hasn’t worked on sweet potatoes for me. I hope ya’ll can figure out that one.
Yep, that’s the way I do mine (which I thought couldn’t be bettered) so thanks for the flavoured oil suggestion pre-roast. As for the oils? Lard. Every time
Tried these tonight with steak and green beans. Believe the hype, they were magnificent! My wife ate way more than her fill and groaned on the couch for an hour or so, but had no regrets. The texture is pure bliss and the flavor is amazing! This will be my go-to roast potato recipe from now on.
That’s pretty much the way I have always done it (naturally, because I am English). The alkaline trick is new to me though so I will give that a go. I use my gran’s method by adding some peppercorns and a bay leaf or two to the salted boiling water. Just the smell of the spuds boiling is a warm hug.
Ingredients :
4 1/2 pounds russet potatoes rinsed, peeled if desired, and cut into 2-inch chunks
1 tablespoon white vinegar
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Ingredients :
4 1/2 pounds russet potatoes rinsed, peeled if desired, and cut into 2-inch chunks
1 tablespoon white vinegar
Kosher salt
1/4 cup duck fat, turkey or chicken fat can be subsitutec
Freshly ground black pepper
12 sprigs thyme
DIRECTIONS:
Adjust oven racks to lower and upper position and preheat oven to 500°F.
Place potatoes in a large saucepot and cover with cold water by 1-inch.
Add 2 tablespoons salt and vinegar.
Bring to a boil over high heat, reduce to a simmer, and cook until exteriors are tender, about 5 minutes.
Potatoes should show a slight resistance when poked with a paring knife or a cake tester.
Drain potatoes and transfer to a large bowl.
Add fat to bowl with potatoes.
Season with pepper and more salt to taste then toss with a large metal spoon until exteriors are slightly bashed up and coated in a thin layer of potato/fat paste.
Divide potatoes evenly between two heavy rimmed baking sheets. Spread thyme sprigs over potatoes.
Transfer baking sheets to the oven and roast until the bottoms of the potatoes are crisp and golden brown, about 20 minutes total, swapping top the trays top for bottom and rotating them once half way through roasting. Using a thin metal spatula, flip the potatoes and roast until the second side is golden brown, another 15 to 20 minutes.
sourse : 77kitchen