The Brits get a bad rap for their cuisine, and in some cases rightfully so—the beef cooked until gray and the gravy-made-from-granules that I ate every Sunday while staying in England were not the height of culinary greatness— but dang if there aren't a lot of things they do better than almost anyone else. I'm talking savory pies, fried fish,, and roasted potatoes. The British method of roasting potatoes is one that I've taken a strong liking to.
This is what happens when you press on a russet and a red potato about two minutes after they come out of the oven:In my previous roast-potato recipe, I recommend adding a splash of vinegar to the water for the initial boil. The idea is to control the breakdown of pectin, the cellular glue that holds vegetables together. Think of it as the mortar between bricks.
Which way is better? Well, with the smallish potato chunks in my original roast-potato recipe, adding a splash of vinegar can help prevent the potatoes from accidentally falling apart completely while you are tenderizing them. Similarly, I add a splash of vinegar to myBut with a different form factor comes a different set of rules.
It never fails to amaze me that anyone from the home of the green bean casserole and the canned whole chicken would have the audacity to disparage British cooking.
Flip with ohashi?
o_lucaspires É a forma que faço
Are gold potatoes the same as yukon potatoes?
The pic sucks but I made this recipe tonight. They're so damn crisp
This recipe is sooo good.
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