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Achieve the ultimate roast potatoes with this guide from Jamie Oliver. This recipe provides three fantastic variations using olive oil, butter, or goose fat, each guaranteeing a perfectly crispy exterior and a wonderfully fluffy interior. It's the perfect side dish for any roast dinner, especially at Christmas.
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Peel, cut, and parboil Maris Piper potatoes in salted water for 10 minutes until tender. → Drain well, allow to steam dry, then shake the colander to 'chuff up' the edges. → Prepare three trays with different fats (olive oil, butter/oil, goose fat) and flavorings (rosemary/garlic, sage/clementine, bay/thyme), adding a splash of red wine vinegar to each. → Toss the potatoes in the trays and roast at 180-190°C for 40 minutes. → Gently squash each potato with a masher and return to the oven for a final 10-15 minutes until perfectly golden and crispy.
Peel, cut, and parboil Maris Piper potatoes in salted water for 10 minutes until tender. → Drain well, allow to steam dry, then shake the colander to 'chuff up' the edges. → Prepare three trays with different fats (olive oil, butter/oil, goose fat) and flavorings (rosemary/garlic, sage/clementine, bay/thyme), adding a splash of red wine vinegar to each. → Toss the potatoes in the trays and roast at 180-190°C for 40 minutes. → Gently squash each potato with a masher and return to the oven for a final 10-15 minutes until perfectly golden and crispy.
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Using Maris Piper potatoes is highly recommended for their high starch content, which results in a fluffy interior.
The secret to a crispy exterior is to parboil the potatoes until they are almost falling apart and then letting them steam dry completely before roasting.
Don't be afraid to 'chuff up' the potatoes by shaking them; the rougher the edges, the crispier they'll be.
A small splash of red wine vinegar in the roasting fat adds a subtle tang that elevates the flavor.
Squashing the potatoes partway through cooking is the final trick to create an even larger, crispier surface area.
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