ULTIMATE ROAST POTATOES RECIPE | BBC GOOD FOOD
This foolproof recipe will ensure even first timers get crispy skins and fluffy insides. Make sure your roast potatoes are perfect for Sunday lunch or even Christmas dinner
Provided by Angela Nilsen
Categories Dinner, Side dish
Total Time 1 hours 10 minutes
Prep Time 20 minutes
Cook Time 50 minutes
Yield 4
Number Of Ingredients 4
Steps:
- Put a roasting tin in the oven (one big enough to take the potatoes in a single layer) and heat oven to 200C/fan 180C/gas 6.
- Peel 1kg potatoes and cut each into 4 even-sized pieces if they are medium size, 2-3 if smaller (5cm pieces).
- Drop the potatoes into a large pan and pour in enough water to barely cover them.
- Add salt, then wait for the water to boil. As soon as the water reaches a full rolling boil, lower the heat, put your timer on and simmer the potatoes uncovered, reasonably vigorously, for 2 mins.
- Meanwhile, put 100g duck or goose fat or 100ml olive oil into the hot roasting tin and heat it in the oven for a few mins, so it’s really hot.
- Drain the potatoes in a colander then shake the colander back and forth a few times to fluff up the outsides.
- Sprinkle with 2 tsp flour and give another shake or two so they are evenly and thinly coated.
- Carefully put the potatoes into the hot fat – they will sizzle as they go in – then turn and roll them around so they are coated all over.
- Spread them in a single layer making sure they have plenty of room.
- Roast the potatoes for 15 mins, then take them out of the oven and turn them over.
- Roast for another 15 mins and turn them over again. Put them back in the oven for another 10-20 mins, or however long it takes to get them really golden and crisp. The colouring will be uneven, which is what you want.
- Scatter with Maldon salt and serve straight away.
Nutrition Facts : Calories 391 calories, FatContent 23 grams fat, SaturatedFatContent 3 grams saturated fat, CarbohydrateContent 43 grams carbohydrates, FiberContent 3 grams fiber, ProteinContent 5 grams protein, SodiumContent 0.42 milligram of sodium
POTATOES DAUPHINOISE RECIPE | BBC GOOD FOOD
A rich and indulgent example of French cuisine for turning spuds into something more exciting
Provided by Orlando Murrin
Categories Dinner, Main course
Total Time 1 hours 30 minutes
Prep Time 20 minutes
Cook Time 1 hours 15 minutes
Yield 6
Number Of Ingredients 8
Steps:
- Heat the oven to 160C/140C fan/gas 4. Line an 20cm (8 inch) square tin with baking parchment, making sure there are no holes for the liquid to seep through, then butter the paper. Peel and slice the potatoes to the width of a £1 coin and pat dry.
- Pour the milk and cream into a pan, then add the garlic and thyme. Heat to boiling point, cool a little and strain into a jug. Sprinkle with nutmeg and keep warm. You can prepare this in advance and reheat.
- Layer half the potatoes in the tin, overlapping the slices, sprinkling each layer with a little salt and pepper. Pour over half the liquid and finish layering, then add the rest of the liquid and scatter over the cheese. Bake for 1-1¼ hrs until the potatoes are tender and the top is golden. Leave to stand for 5 mins, then cut into six portions and serve.
Nutrition Facts : Calories 289 calories, FatContent 17 grams fat, SaturatedFatContent 9 grams saturated fat, CarbohydrateContent 30 grams carbohydrates, FiberContent 2 grams fiber, ProteinContent 7 grams protein, SodiumContent 0.2 milligram of sodium
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