HOW TO MAKE PERFECT ROAST POTATOES | MARCUS WAREING REC…
Learn how to make the perfect, show-stealing roast potatoes with this foolproof recipe from top chef, Marcus Wareing.
Provided by Marcus Wareing
Yield Serves 4
Number Of Ingredients 1
Steps:
Put the potatoes in a saucepan, cover with cold water, and add 11/2tsp fine salt. Cover and bring to the boil over a high heat, then turn the heat down to medium. Simmer gently (don’t boil) for 15 minutes
until the potatoes are almost cooked. The tip of a small, sharp knife should go in easily without breaking the potato up.Heat the oven to 200ºC fan (220°C/gas 7).
Drain the potatoes in a colander and shake well, then leave to dry out for a few minutes. Meanwhile, heat the oil in a sturdy roasting pan in the oven until very hot.
Remove the roasting pan from the oven. One by one, carefully place the potatoes in the oil (don’t tip them from the colander into the pan or you’ll get splashed with hot oil). Season the potatoes with
a good pinch of fine salt and turn them in the oil until they’re coated, then return the pan to the oven.Roast the potatoes for 30–40 minutes until crisp and golden. Turn them every 10 minutes, and sprinkle with sea salt about halfway through when they’re starting to colour.
Take the potatoes out of the oil with a slotted spoon and drain on kitchen paper. Serve hot, sprinkled with more sea salt.
Key to perfection
Golden and crisp on the outside, soft and fluffy inside – these are the perfect roast
potatoes. To achieve this result, there are two crucial stages.1. Once the potatoes are dry, scratch them all over with a fork. By making the flesh rough on the outside, the hot oil will be able to penetrate into the surface quickly, which will make the potatoes crisp.
2. After boiling and draining, the potatoes must be allowed to dry out. Shake them in the colander
to get rid of excess water and lightly break up the outsides, then leave for a few minutes for the steam to escape.All Is Not Lost
If the potatoes aren’t getting crisp enough towards the end of cooking, put the pan over a high heat on top of the stove, and toss and turn the potatoes until they crisp up.
HOW TO MAKE PERFECT ROAST POTATOES | MARCUS WAREING REC…
Learn how to make the perfect, show-stealing roast potatoes with this foolproof recipe from top chef, Marcus Wareing.
Provided by Marcus Wareing
Yield Serves 4
Number Of Ingredients 1
Steps:
Put the potatoes in a saucepan, cover with cold water, and add 11/2tsp fine salt. Cover and bring to the boil over a high heat, then turn the heat down to medium. Simmer gently (don’t boil) for 15 minutes
until the potatoes are almost cooked. The tip of a small, sharp knife should go in easily without breaking the potato up.Heat the oven to 200ºC fan (220°C/gas 7).
Drain the potatoes in a colander and shake well, then leave to dry out for a few minutes. Meanwhile, heat the oil in a sturdy roasting pan in the oven until very hot.
Remove the roasting pan from the oven. One by one, carefully place the potatoes in the oil (don’t tip them from the colander into the pan or you’ll get splashed with hot oil). Season the potatoes with
a good pinch of fine salt and turn them in the oil until they’re coated, then return the pan to the oven.Roast the potatoes for 30–40 minutes until crisp and golden. Turn them every 10 minutes, and sprinkle with sea salt about halfway through when they’re starting to colour.
Take the potatoes out of the oil with a slotted spoon and drain on kitchen paper. Serve hot, sprinkled with more sea salt.
Key to perfection
Golden and crisp on the outside, soft and fluffy inside – these are the perfect roast
potatoes. To achieve this result, there are two crucial stages.1. Once the potatoes are dry, scratch them all over with a fork. By making the flesh rough on the outside, the hot oil will be able to penetrate into the surface quickly, which will make the potatoes crisp.
2. After boiling and draining, the potatoes must be allowed to dry out. Shake them in the colander
to get rid of excess water and lightly break up the outsides, then leave for a few minutes for the steam to escape.All Is Not Lost
If the potatoes aren’t getting crisp enough towards the end of cooking, put the pan over a high heat on top of the stove, and toss and turn the potatoes until they crisp up.
More about "table manners cookbook recipes"
MARY BERRY'S POSH JACKET POTATOES | BBC2 SIMPLE COMFOR…
From thehappyfoodie.co.uk
1. Preheat the oven to 220°C/200°C fan/Gas 7 and bake the potatoes for about an hour or until soft in the middle.
2. Slice each potato in half and scoop out the soft potato into a bowl. Add the milk and butter and mash with a fork. Stir in the topping of your choice (see below), season and mix to combine.
3. Spoon the mixture back into the skins and sit the potatoes, filled side up, in a roasting tin. Drizzle over a little olive oil and return to the oven for about 15 minutes or until golden and the skins are crisp. Sprinkle with parsley and serve hot.
Red Pepper and Goat’s Cheese
Place the pepper halves on a baking sheet, skin side up, and drizzle them with a little olive oil. Roast in a preheated oven, 200°C/180°C fan/Gas 6, for about 15 minutes until blackened and soft, then peel off the skins and cut into thin strips. Alternatively, buy a jar of chargrilled peppers in a jar and slice 2 of them. Stir the pepper strips into the soft potato, season well and add the goat’s cheese and basil leaves.
Pesto
Simply add the filling ingredients to the soft potato, season and mix well.
Spring Onion and Soured Cream
Fry the spring onions in a little oil over a high heat until soft. Add them to the soft potato, season well, then stir in the soured cream. Dust the potatoes with a little paprika.
Bacon and Mushroom
Cut the bacon pieces into small pieces and fry until crisp, then add the mushrooms and fry over a high heat for a few minutes. Mix with the soft potato, season well and top with the grated cheese.
Prepare ahead: Can fill the potatoes ready for their second bake up to 4 hours ahead. To reheat, cook at the same temperature as above, but for 30 minutes. Cover with foil if the tops are getting too brown.
KOREAN TABLE MANNERS - THE SPRUCE EATS
From thespruceeats.com
RECIPES - BAD MANNERS
From badmanners.com
VERA STEWART IS A SOUTHERN COOKING SHOW HOST ... - VERYVERA
From veryvera.com
COOKBOOKS - KENT ROLLINS
From kentrollins.com
A TASTE OF COWBOY: RANCH RECIPES AND TALES FROM THE TR…
From amazon.com
COOKBOOKS WITH RECIPES FROM PAULA'S KITCHEN TO YOURS ...
From pauladeen.com
AMAZON BEST SELLERS: BEST PALEO COOKBOOKS
From amazon.com
SIDE DISH - WIKIPEDIA
From en.m.wikipedia.org
RECIPES & COOKBOOKS | BOOKTOPIA
From booktopia.com.au
SIDE DISH - WIKIPEDIA
From en.m.wikipedia.org
RECIPES & COOKBOOKS | BOOKTOPIA
From booktopia.com.au
LEARNING TO COOK — OBJECTLISTVIEW 2.9.1 DOCUMEN…
From objectlistview.sourceforge.net
DINNER - WIKIPEDIA
From en.m.wikipedia.org
GRILLED FIESTA LIME CHICKEN (LOW CARB) - RECIPES THAT CRO…
From recipesthatcrock.com
LS2 PAC
From rcls.tlcdelivers.com
CROCK POT PORK ROAST AND VEGGIES - RECIPES THAT CROCK!
From recipesthatcrock.com
THE FOOD TIMELINE--PRESIDENTS FOOD FAVORITES
From foodtimeline.org
HOME - KENT ROLLINS
From kentrollins.com
HOME COOKING DISCUSSIONS - CHOWHOUND
From chowhound.com
GUIDE TO INDIAN DINING TRADITIONS AND ETIQUETTE
From thespruceeats.com
WORKMAN PUBLISHING
From workman.com
HOME - KENT ROLLINS
From kentrollins.com
HOME COOKING DISCUSSIONS - CHOWHOUND
From chowhound.com
GUIDE TO INDIAN DINING TRADITIONS AND ETIQUETTE
From thespruceeats.com
WORKMAN PUBLISHING
From workman.com
MEDIEVAL CUISINE: WHAT DID PEOPLE EAT IN THE MIDDLE AGES?
From medievalbritain.com
10 JOANNA GAINES RECIPES YOU MUST TRY - IT'S A SOUTHERN THING
From southernthing.com
RECIPES, DIY, HOME DECOR & CRAFTS - MARTHA STEWART
From marthastewart.com
COLONIAL WILLIAMSBURG | THE WORLD'S LARGEST LIVING HISTORY ...
From colonialwilliamsburg.org
ROMAN RECIPES (KS2) TO LEARN ALL ABOUT ROMAN FOOD - KIDADL
From kidadl.com
THE FOOD TIMELINE: HISTORY NOTES--COLONIAL AMERICA AND ...
From foodtimeline.org
55 FUNNY THANKSGIVING JOKES - BEST THANKSGIVING JOKES TO SHA…
From thepioneerwoman.com
SPAGHETTI WITH BUTTER, EGG, AND CHEESE ...A SIMPLE ...
From momskitchenhandbook.com