Newspaper article Gympie Times, The Qld.

Make the Best Roast Spuds

Newspaper article Gympie Times, The Qld.

Make the Best Roast Spuds

Article excerpt

THE WEEKEND COOK

with Maggie Cooper

IS THERE anything better than a golden brown, crispy roast potato?

My mum made the best roast spuds, usually cooked with the Sunday roast lamb in lashings of dripping; not the healthiest of side dishes, but oh so good.

Fast-forward a few decades. We know now that saturated animal fat is something best eaten in very small quantities. But there's no need to forgo the delights of the crispy potato.

First, make sure you use a floury potato for the roast. Coliban, sebago, Dutch cream, desiree or pontiacs are the best choice. Then parboil them; this ensures the interior is properly cooked through and remains fluffy.

If you keep the skin on the spuds you will get extra dietary fibre, always a good idea.

Crispy roast potatoes

Serves 6

INGREDIENTS: 6-8 floury potatoes 1/2 cup olive oil garlic cloves or diced Spanish onion (optional) leaves from 3-4 fresh rosemary or sage sprigs sea salt, to taste

METHOD: Wash dirty potatoes, scrubbing with a brush or scourer if necessary; leave skins on. …

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