Ultimate Roast Potatoes

I am currently on holiday in Cape Town… so forgive me for not posting each day… but I do promise to make up for it when I am back in Brussels!!!

Now onto some more important points… ūüėČ

There are some very well guarded secrets about making the PERFECT roast potato…

  1. Parboil the potatoes and score them before placing in hot oil
  2. or Bash the parboiled potatoes around in the pot after being drained
  3. or cook twice

all of these lead to excellent results… so I figured that I would combine all 3 secrets for the carb side of our Beef Wellington dinner… and achieve the fluffy inside while golden delicious and crispy on the outside.

Essentially, good roasting potatoes are the key here and potatoes in general are considered one of the major staple foods of our time! They are a well-known source of carbs and classified high on the glycemic index (GI), but are low in fat and relatively low in kJ versus other staple items! (this is obviously BEFORE I shove them into a pot of hot oil!).  Did you know that there are over 4.000 varieties of potato???

And another important¬†aspect of¬†perfect roast potatoes¬†is the choice of fat/oil that you use to fry them in…. M says that Goose Fat is best… the Belgians use Beef Fat to fry their infamous fries… but I am a fan of Canola Oil…

borrowed this pic from google Рfields near Greyton on the N2

Ever since I was little and we used to drive on the N2 between Cape Town and Port Elizabeth РI was fascinated by the large expanses of fields that were the most amazing shades of yellow!! And only later learned that they were fields of Canola!

Canola is a cultivar of either Rapeseed or field mustard and the seeds are used to produce oil! Trivia knowledge РCanola actually stands for Canadian oil, low acid!

Ultimate Roast Potatoes

1.5kg potatoes, peeled and either halved or quartered based on your size preference

Salt & Pepper

5ooml oil (I like to use canola oil)

  1. Parboil your potatoes for about 6-7minutes
  2. Drain in a colander and leave to steam dry for a few minutes
  3. Give the colander a good shake to bash the potatoes around and/or score them with a fork to make grooves for crispy-greatness
  4. Drop into the hot oil until they start to golden up and then remove from the oil
  5. Drain on kitchen paper towels
  6. When ready to serve with your roast – Drop them back into the hot oil for another 5-10minutes until they are super golden and crispy on the outside

Make sure you make enough for leftovers ūüôā

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