I am a potato kind of gal, always have been, always will be. Sadly, I am not one of those ‘ladies’ who will take just one or two roast potatoes when dishing up, I’m more of a 4 or 5 roast potatoes kinda gal *blush* Oh, and if its my Mom’s potatoes … oh boy, then I actually lose count! My Mom’s roast potatoes are legendary and for family affairs, roast potato duty always falls to her! I of course, do offer my services for ‘quality control’ and taste a few before meal time … its the least I can do and no, i don’t include those in my count ;p
So here is my Mom’s fail proof recipe for the crispiest and fluffiest roast potatoes ever! Warning: These roasties could eliminate banting forever !
Yield: Approx 20
approximately 375ml regular cooking oil
2kgs potatoes, washed,peeled and quartered
plenty of rock salt
Preheat your oven to 200 degrees
Place baking dish in oven with the oil to heat up
Place potatoes in cold salted water and bring to the boil. Allow to boil until potatoes are just soft but not so soft that a fork would slide right off. Drain with a colander and toss the potatoes to ruffle up it’s edges. Use a fork to prick each potato in a few spots – this will allow the hot oil to penetrate the potatoes. Sprinkle with a few good pinches of salt.
By now the oil in the oven should be hot, carefully place the potatoes in the oil and using a spoon, baste each potato. Roast in the oven for approximately 30 minutes, then remove from the oven, turn the potatoes, place back in the oven and cook for a further plus minus 30 minutes – until crispy on the outside and fluffy on the inside. Place on a cooling rack and sprinkle generously with salt. Serve immediately.
Cooks Note: You may have to boil your potatoes in batches – don’t overcrowd the pot. Placing your potatoes on a cooling rack will allow air to circulate around the potatoes thereby avoiding the potatoes from steaming and losing their crispiness.
I LOVE a good sauce … for me a meal is not a meal without sauce ! My food to sauce ratio is usually half and half (*blush*). This could be why I am constantly fighting the bulge … but its worth the fight because food without sauce would be like a mojito without the mint – a total let down!
In a commercial kitchen, the chef responsible for making all sauces is known as the “Saucier”. The Saucier is often the highest respected Chef in the kitchen, reporting directly to the Head or Sous Chef. Creating delicious sauces with depth of flavour is no easy task and one I am still aspiring towards myself. I do have my moments in the kitchen, where I make a sauce so delicious that I literally break out into dance and skip to Andrew, spoon in hand and make him taste it, heck, I’d make Mango & Oliver taste it too, if I could catch them. Andrew struggles to understand my excitement and has even gone so far as to say “It’s just a sauce!”… Stopping me in my tracks, mid Pirouette …”Just a sauce????” :-O
So imagine my delight when visiting the Mothership months ago (yes, I wasn’t going to share this secret weapon originally, but ’tis the season’ & all that, so think of this as my Christmas present to you) and I spotted this little beauty on the shelf.
For the foodies out there, you’ll know that a Demi-Glace sauce is a thick, rich brown sauce that can be used on its own or as a delicious base for other sauces. Making your own Demi-Glace could take days on the stove top. This is in my opinion, liquid gold!
You can add it to your gravies, other sauces, stews and soups to enrich the flavour and take it to restaurant quality. I’ve followed the suggestions on the box for a mushroom sauce … OMW, best mushroom sauce ever!!!
Inside the box is 8 little sachets of liquid gold- which is perfect, because you only need a little dash at a time. I always ensure that my pantry is stocked with at least 3 boxes … just incase.
So there you go, now you have a secret weapon for your Christmas Gravy this year.
Your’e Welcome 🙂