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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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s before the potatoes need to go in. Once the oil is hot, put the potatoes in so they sizzle and toss them.so they are coated all over, then return the tray to the oven to roast. The potatoes can be turned two or three times during cooking.
3. Timing.
The potatoes need to stay in the hot oven until the very last minute when you are ready to serve lunch. If they hang around keeping warm they lose their crisp edge and gradually dwindle into leathery bullets. They need 1 录 to 1 陆 hours at 200C / 400F to reach optimum crispiness. Time the meat to be ready 10 minutes before them, so it can rest, you can make the gravy and summon the troops to table, and only then produce the potatoes still sizzling from the oven. If people are late the potatoes can take another 10-15 minutes getting even more crispy in the oven, but after that I'd just get on and eat them without the latecomers!
4. Roasting tin.
I get the crispiest results from my enamel roasting tins. Pyrex trays result in softer, less crispy potatoes, any metal tray is better.
5. Temperature
Keep the hottest part of the oven for the potatoes. Juggling roast meat, roast potatoes and everything in a small oven is tricky but the potatoes will only get crisp if they can bask in blazing heat for a while. If all else fails, when the meat comes out, turn the oven up to max and put the potatoes on the top shelf for a blasting. Last on the list of emergency remedies, put them under a hot grill (broiler) for the last five minutes while you are getting the table ready.
Once you have perfected your roast potatoes another problem arises - you can never make enough of them. I now allow five per person in our family!
Copyright 2007 Kit Heathcock
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