Post by atash on Dec 23, 2009 1:30:58 GMT -8
www.dailymail.co.uk/femail/food/article-1237881/Michael-Caine-knows-secret-perfect-roast-potato.html
I don't think of roast potatoes as being particularly "British". Might be popular in UK but I don't think it's a British invention; the fact that it is usually made with olive oil and rosemary suggests other origins. I think their specialty was "chips" (what Americans mysteriously call "French fries", despite not being French. For those who don't know, neither is "French Toast", which was called "German Toast" until WW1 when political activists renamed it "French Toast").
This kills me. My understanding was that most of the protein in a potato is concentrated right under the skin. I think you should parboil them, then carefully strip off just the skin, to spare the yellowish (on a "white" potato) layer directly under the skin, to preserve nutritional value.
Tom, would your vote go to the Amy Russet? I should think it would be perfect, being about the right size, rather smooth, and a floury type.
That sounds like a waste to me, since the cooking water is going to be tossed out. Plus, a potato should taste like a potato, and not like a lemon or like a garlic clove; while some herbs are nice, you don't usually want a "busy" flavor. One flavor should predominate.
However, I would add other root vegetables (parsnips? sweet potato? onion? celeriac?), and maybe some "fennel bulbs", to make mixed roast vegetables. The potatoes should be slightly crisp but other veggies somewhat carmelized.
I don't think of roast potatoes as being particularly "British". Might be popular in UK but I don't think it's a British invention; the fact that it is usually made with olive oil and rosemary suggests other origins. I think their specialty was "chips" (what Americans mysteriously call "French fries", despite not being French. For those who don't know, neither is "French Toast", which was called "German Toast" until WW1 when political activists renamed it "French Toast").
Always peel the potatoes
This kills me. My understanding was that most of the protein in a potato is concentrated right under the skin. I think you should parboil them, then carefully strip off just the skin, to spare the yellowish (on a "white" potato) layer directly under the skin, to preserve nutritional value.
For the classic British roast potato, you need a 'floury' spud. These are the main crop, autumn-harvested varieties.
Best known is Maris Piper, sold in every supermarket and known as a good all-rounder. But if you really want to push the boat out, look north to the ancient Scottish varieties, which were originally developed for boiling and eating with butter.
Lucy Carroll, who grows rare breed potatoes on her Northumberland farm, says the blue-skinned Arran Victory is the king of roasties, a claim backed up by forensic chef Heston Blumenthal.
Best known is Maris Piper, sold in every supermarket and known as a good all-rounder. But if you really want to push the boat out, look north to the ancient Scottish varieties, which were originally developed for boiling and eating with butter.
Lucy Carroll, who grows rare breed potatoes on her Northumberland farm, says the blue-skinned Arran Victory is the king of roasties, a claim backed up by forensic chef Heston Blumenthal.
Tom, would your vote go to the Amy Russet? I should think it would be perfect, being about the right size, rather smooth, and a floury type.
Some cooks, including Jamie Oliver, add lemon or garlic cloves to the water, but aside from messing with the true flavour, this seems like just another (tedious) attempt to Mediterranean-ise a British favourite.
That sounds like a waste to me, since the cooking water is going to be tossed out. Plus, a potato should taste like a potato, and not like a lemon or like a garlic clove; while some herbs are nice, you don't usually want a "busy" flavor. One flavor should predominate.
However, I would add other root vegetables (parsnips? sweet potato? onion? celeriac?), and maybe some "fennel bulbs", to make mixed roast vegetables. The potatoes should be slightly crisp but other veggies somewhat carmelized.
