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Margaret Papoutsis' (seriously-fabulous) Roast Potato Recipe
But first, important information about cooking with fat:
DID YOU KNOW that root vegetables should be oven-roasted in fat derived from animal or coconut sources? When vegetable oils are heated to the high temperature needed to produce a golden, crispy coating, they tend to degrade and transform into toxic trans fats. Organic coconut oil is the safest of the veggie alternatives, followed by olive oil.
Note: |
The best potatoes to use for this recipe are the ‘floury’-type of potato. Parsnips and sweet potatoes are also great cooked in this way.
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Method: |
- Peel your potatoes and boil in salted water until completely cooked.
- Heat the roasting tin in a very hot oven, then add a generous amount of fat (goose fat is best).
- Return the pan to the oven until it is really hot.
- Drain and steam the potatoes, shaking them gently to break the surfaces. They should be virtually falling apart. Don’t worry if they do collapse, just reform them the best you can, and mark these for yourself – they are the most delicious!
- When the fat is hot and the potatoes dry and floury, tip them into the pan. Quickly turn them over in the fat to coat them well.
- Sprinkle with salt and pepper and return to the oven for 20-30 minutes until golden and crisp.
DON’T BASTE THEM AGAIN!
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