A CookBook Recipes & Other Stuff or How to Keep the Kids from Developing Beriberi After They've Moved Away From Home

Thursday, January 06, 2011

Roast Potatoes

Roast potatoes - there are never enough of these ... you can only make as many as will fit. I would suggest making as many as you would if you were serving baked potatoes - one large russet per person and one extra for the pot.

I think I've got a method for roasting potatoes without a roast pork or roast beef, which is useful as these meats never have any fat on them any more and don't roast potatoes very well - but I would save bacon/chicken fat for doing this - it just has more flavor!

? whatever number of peeled russet potatoes

some sort of oil

Cut the potatoes into whatever size or shape you wish

Boil for 3/5 minutes in salted water

Drain, replace in pot and shake till a bit dry and fuzzy

Place in oven proof pan and drizzle with oil/butter/grease/fat of any kind or mixture thereof

Bake at 400F for about 30 - 45 minutes, depending on size of pieces, turning pieces every 10 minutes or so to brown evenly

The reason for the shaking is to get them fuzzy on the cooked outer layer so the potatoes brown better and get crispy enough so they don't get soggy when you take them out of the oven - sort of like why those crappy frozen extra crispy fries are coated with some kind of unknown starch that makes them really weird?


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