World Peace Potatoes (Ultimate roast potatoes)

 

World Peace Potatoes

(ultimate roast potatoes)

By 

• Angela Nilsen as seen on BBC Good Food

• Prep:15 mins - 20 mins
• Cook:50 mins

Ingredients

• 1kg Maris Piper potatoes
• 100g duck or goose fat (for a luxurious taste), or 100ml/3½fl oz olive oil 
• 2 tsp flour
• Maldon salt, to serve

Method

• STEP 1

  Put a roasting tin in the oven (one big enough to take the potatoes in a single layer) and heat oven to 200C/fan 180C/gas 6.

• STEP 2

  Peel 1kg potatoes and cut each into 4 even-sized pieces if they are medium size, 2-3 if smaller (5cm pieces).

• STEP 3

  Drop the potatoes into a large pan and pour in enough water to barely cover them.

• STEP 4

  Add salt, then wait for the water to boil. As soon as the water reaches a full rolling boil, lower the heat, put your timer on and simmer the potatoes uncovered, reasonably vigorously, for 2 mins.

• STEP 5

  Meanwhile, put 100g duck or goose fat or 100ml olive oil into the hot roasting tin and heat it in the oven for a few mins, so it’s really hot.

• STEP 6

  Drain the potatoes in a colander then shake the colander back and forth a few times to fluff up the outsides.

• STEP 7

  Sprinkle with 2 tsp flour and give another shake or two so they are evenly and thinly coated.

• STEP 8

  Carefully put the potatoes into the hot fat – they will sizzle as they go in – then turn and roll them around so they are coated all over.

• STEP 9

  Spread them in a single layer making sure they have plenty of room.

• STEP 10

  Roast the potatoes for 15 mins, then take them out of the oven and turn them over.

• STEP 11

  Roast for another 15 mins and turn them over again. Put them back in the oven for another 10-20 mins, or however long it takes to get them really golden and crisp. The colouring will be uneven, which is what you want.

• STEP 12

  Scatter with Maldon salt and serve straight away.

Method

• STEP 1

  Put a roasting tin in the oven (one big enough to take the potatoes in a single layer) and heat oven to 200C/fan 180C/gas 6.

• STEP 2

  Peel 1kg potatoes and cut each into 4 even-sized pieces if they are medium size, 2-3 if smaller (5cm pieces).

• STEP 3

  Drop the potatoes into a large pan and pour in enough water to barely cover them.

• STEP 4

  Add salt, then wait for the water to boil. As soon as the water reaches a full rolling boil, lower the heat, put your timer on and simmer the potatoes uncovered, reasonably vigorously, for 2 mins.

• STEP 5

  Meanwhile, put 100g duck or goose fat or 100ml olive oil into the hot roasting tin and heat it in the oven for a few mins, so it’s really hot.

• STEP 6

  Drain the potatoes in a colander then shake the colander back and forth a few times to fluff up the outsides.

• STEP 7

  Sprinkle with 2 tsp flour and give another shake or two so they are evenly and thinly coated.

• STEP 8

  Carefully put the potatoes into the hot fat – they will sizzle as they go in – then turn and roll them around so they are coated all over.

• STEP 9

  Spread them in a single layer making sure they have plenty of room.

• STEP 10

  Roast the potatoes for 15 mins, then take them out of the oven and turn them over.

• STEP 11

  Roast for another 15 mins and turn them over again. Put them back in the oven for another 10-20 mins, or however long it takes to get them really golden and crisp. The colouring will be uneven, which is what you want.

• STEP 12

  Scatter with Maldon salt and serve straight away.

A star rating of 4.8 out of 5.

Cheesy Potatoes

CHEESY POTATOES - from a friend on facebook

ingredients
2 lb. bag frozen hash browns (I use the shredded ones)
1 can cream of chicken soup
1 pint sour cream
2 cups shredded cheddar cheese
1/2 cup melted butter
some crushed up corn flakes

Spread the frozen hash browns in an 9 x 13 inch baking dish. Mix soup, sour cream, and cheese in a bowl. Pour mixture over hash browns. Pour melted butter over the top of the mixture and sprinkle with crushed corn flakes.

Cover with aluminum foil and bake for approx. 1 hour at 350 degrees or until bubble and warm. Remove foil for the last 15 minutes.

Lemon-Basil Potatoes

Lemon-Basil Potatoes

as seen on Everyday Italian

Ingredients

• 16 baby new potatoes, halved
• 2 cups low-sodium chicken stock
• 1/2 cup fresh lemon juice, plus 2 teaspoons
• 2 tablespoons extra-virgin olive oil
• 1 teaspoon kosher salt, plus extra for seasoning
• 1/4 teaspoon freshly ground black pepper, plus extra for seasoning
• 1 teaspoon lemon zest
• 1/4 cup chopped fresh basil leaves

Directions

Place the potatoes, chicken stock, lemon juice, 2 tablespoons olive oil, 1 teaspoon salt, and 1/4 teaspoon black pepper in a medium saucepan. Bring to a boil over medium-high heat. Reduce the heat and simmer until the potatoes are tender, about 20 to 25 minutes.

Drain the potatoes and place in a serving bowl. Drizzle with the remaining olive oil. Add the lemon zest and 3 tablespoons of the basil. Toss well and garnish with the remaining chopped basil.

5-Minute Individual Potato Gratins

5-Minute Individual Potato Gratins - Melissa d'Arabian as seen on Food Network

Ingredients

* Vegetable spray
* 2 large russet potatoes, roughly peeled and thinly sliced
* 1/2 cup grated Swiss cheese
* 2 green onions, finely chopped
* Salt and freshly ground black pepper
* 3/4 cup heavy cream

Directions

Preheat oven to 375 degrees F.

Spray 8 muffin tins with vegetable spray. Layer potato slices, cheese, and onions into each muffin cup. Season with salt and pepper and top each gratin with 1 or 2 tablespoons of heavy cream. Cover with foil and bake for 30 to 40 minutes, removing the foil halfway through cooking time. Invert gratins onto plate and serve.

The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.

Julie's Verdict:
LOVED them - so quick and easy, then just throw them in the oven. I didn't have green onions, so I used shallots and the taste was wonderful; I'm not sure if I want to try green onions or not. I forgot the foil and they ended up a little dry and perhaps burnt. But, both hubby and I loved them and we plan on making them again soon!

Cheat's Chips (Fries)

Cheat's chips (steak fries)- via Fiona Murray

3 large potatoes, peeled, cut into thick pieces
Sea salt
2 Tbsp. olive oil
3 Tbsp. finley grated parmesan
1 Tpsp. chopped flat-leaf parsley

Preheat oven to 220C (425F). Place potatoes in a steamer for 7-8 minutes. They will only be par-cooked and not completely tender. Toss chips (pieces) with olive oil and place on a baking tray lined with non-stick baking paper. Season and bake for 20 minutes, remove and sprinkle with half the parmesan and the parsley. Return to oven for a further 5-10 minutes or until chips are crisp and golden. Remove and sprinkle with remaining parmesan just before serving.

Serves 2.