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| Roast Potatoes - the Secrets of a Successful Satisfying Crunch |
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| 作者：Kit Heat… 文章来源：不详 更新时间：2008-2-12 20:35:27 | 【字体：小 大】 |
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A Sunday lunch with roast chicken, roast potatoes, steamed vegetables and gravy is one of those classic English meals that can soar into the culinary sublime or dive into the dismals. A good experience leaves you satisfied and replete, a bad one consigns British cooking to the doldrums, where our European neighbours shake their heads sadly over our penchant for soggy vegetables, greasy potatoes and overcooked meat.
In our family the rest of Sunday lunch takes second place to the roast potatoes - they are the raison d'etre of Sunday lunch and if I try and produce a casserole with baked potatoes as a change, I'm told sternly by my four year old that it's not a proper Sunday lunch.
On my mettle to keep the family happy, over the last few years I have gradually perfected the art of roast potatoes, until they are golden, crispy and soft and fluffy but not soggy inside.
Here are my methods for the perfect roast potato:
1. Par-boil the potatoes first.
Once they are peeled and cut into similar sizes (small potatoes in two, large ones in four), put the potatoes into cold, salted water and bring to the boil. Once the pot is boiling, boil for about 4 minutes, then drain all the water off (keeping some for the gravy later), let some of the steam evaporate off, then clamp on the lid and shake the potatoes about until the edges have slightly bruised and fluffed up. This is what will absorb the hot oil to make a crisp surface as the potato roasts. Leave the lid off now so they dry a little, until the oil is ready.
2. Heat the oil first.
In a roasting pan, that is large enough to take the potatoes in a single layer, put enough olive oil or vegetable and olive oil mixed, to cover the bottom with ease. The potatoes mustn't be bathing in the oil, so keep it less than 陆 cm/ 录 inch deep. Put the tray into the hot oven (200C/400F) for 10 minute[1] [2] 下一页
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