Roasted potatoes from Nosh!
Red potatoes (Mozart) peeled with cheese slice - a tip I inherited from my late mother.
Bring potatoes to the boil. Only five minutes. Do not over-boil. They should still be firm.
As soon as the potatoes are put on the stove, get your roasting tin ready. I like to mix up oils. Put in some rapeseeed oil, a glug of olive oil and a knob of lard. You will need enough hot oil to baste the potatoes properly. Put the roasting tin in the top of your hot oven.
Above, our pork joint is roasting under foil with the potato roasting tin heating up on the top shelf. Soon the foil will be removed from the joint giving it about forty minutes of open roasting to brown.
At this point I somehow lost one of the key photos. I had drained off the par-boiled potatoes and tossed them in rosemary, salt and pepper and sieved cornflour. Then with lid firmly on the saucepan, I shook the potatoes vigorously for thirty seconds to make sure they were all coated. Then hot roasting pan out of the oven. Potatoes coated in oil - using the perforated spoon.
Back in the top of the hot oven for half an hour. Bring out and turn them over.
Back in the oven for a further fifteen minutes and then turn again. Back in for a further ten minutes or so.
And here are the finished roasted potatoes on our Sunday dinner plates along with roasted pork, roasted carrots, brussel sprouts and small homemade Yorkshire puddings that I had saved in the freezer. There was only homemade gravy and apple sauce to add - but they were waiting on the dining table.
Thank you for writing about the roasted potatoes. They look wonderful. So do the tiny Yorkshire puddings.
ReplyDeleteSend me your address and I will mail you a frozen Yorkshire pudding Allison!
Delete'Tis the way to do it!
ReplyDeleteNot for me at present, though. Too hot for cooking...I'm living on salads, fresh fruit, raw mixed nuts...anything that doesn't require cooking.
I did make a large cake on Sunday...something I'd planned to do...but that's it!!!! I'm jumping back into the fridge to keep Clint...my Clint...company!! :)
Free Clint! Set The Bunny Free! Even Nelson Mandela got out of jail!
DeleteWhat a great meal!Well done Mr Cook!
ReplyDeleteDo you have roasted moose on Sundays?
DeleteWhat a fantastic looking meal! I would live to have someone cook for me. Lady Pudding is very lucky!
ReplyDeleteI am her kitchen slave. She waits for me to yell, "Dinner's ready darling!"
DeleteThat looks good! Thank you for the recipe. I plan on trying this soon. I've roasted potatoes but not with the 5 minute boil first. By the way, I like your helpers - Chef Salt and Chef Pepper!
ReplyDeleteThose two little guys are Turkish.
DeleteNosh! I see what you did there :)
ReplyDeleteThat looks like a wonderful meal, YP. Thanks for the step-by-step instructions.
Sorry I lost the cornflour and seasoning section. I am glad you got the "Nosh!" reference naby!
DeleteNosh! That could be the title of a book......
ReplyDeleteVery appetizing food there, Mr pudding.
Are you on duty Christmas day?
Nosh! is going to Bosh! Christina. Please don't burgle us.
DeleteI shall be far too busy cooking Christmas dinner for fourteen. As usual.....
DeleteIt's your own fault for having so many children!
Delete😂😂😂😂😂😂😂😂😂😂😂😂😂😂
DeleteNumber 7 looks quite intelligent.
DeleteIt looks absolutely delicious but that one plateful would be enough for me for 3 meals!
ReplyDeleteDo you suffer from anorexia?
DeleteI got the Nosh! reference subito, too :-)
ReplyDeleteMy roast spuds aren't bad, either, but I a) never parboil them and b) never use cornflour (or anything else). It sounds good, though, and I think I'll give it a try soon when I'll have my family over for some good nosh (!) during the week between Christmas and New Year. I shall also make Yorkshire Pudding again; haven't had any in way too long.
I was tempted to make a rude joke about Yorkshire Pudding but I self-censored!
DeleteNow that's what I call a proper Sunday lunch - looks fantastic YP!
ReplyDeleteI accept your praise with typical humility CG!
DeleteLooks good. I think you could cater for an army with such generous portions.
ReplyDeleteI guess I would have to find an army with only two soldiers. Tuvalu? Tristan da Cunha?
DeleteYou must truly love Wilhelm the St Bernard to go to all this trouble for him.
ReplyDeleteActually...it wasn't pork Tasker!
DeleteI do miss a Sunday roast and yours looks scrumptious. I think I could subsist on the roast potatoes alone. One of the things I love to do whenever I fly over the Pond is find a pub that has a good Sunday roast. Bliss.
ReplyDeleteIt can be challenging to find an independent pub that offers true homemade Sunday dinners.
DeleteThe roasted potatoes look very delicious but I am far too lazy to do that much work. I do miss Yorkshire pudding but again, work. Mum used to always make a roast beef on Sunday and then hash on Monday. Sometimes her Yorkshire pudding was light and fluffy and sometimes they were hockey pucks, didn't matter to me, they always tasted good.
ReplyDeleteOnly indigenous Yorkshire people like me have the ability to create excellent Yorkshire puddings consistently...but good on your mother for trying!
DeleteIt looks delicious, I would have to give the pork a miss, but with vegetarian gravy those YPs would go down well. A proper Sunday lunch.
ReplyDeleteWhat about the lard I used with the oils Thelma?
DeleteDifficult to find and fattening of course. Notice there is not much Lardy cake up North....
DeleteNice! Thanks for the recipe. You know that food is always high up on my list of interests. And I do love to cook.
ReplyDeleteIt was your request in particular that made me feel obliged to create this blogpost.
DeleteI just googled "cornflour" which is NOT corn meal. This makes the recipe all the more interesting to me. I shall look for cornflour and try your method.
DeleteLooks absolutely wonderful!
ReplyDeleteThank you Jan.
DeleteI'm salivating, although I have to agree with Jaycee, I would never manage that portion size. What a luck wife you have.
ReplyDeleteI guess that Princess Anne has a man to do her cooking too. Probably wears nothing but a striped apron - just like me.
DeleteWhat a wonderful meal, my dear. I thought my SIL had taught me to do roasted potatoes well but he keeps the skins on and smushes them a bit when they go in the oven to continue cooking. I am going to try it exactly the way you say and see which I like better. What is corn flour if not corn meal, Ms. Moon? My lovely daughter brought back a special tin for small Yorkshire puddings when she was in England a couple months ago. I plan to use it on Christmas Day. Merry Christmas to you, Neil, and to your lovely Shirley. And, Merry Christmas to all of your lovely visitors here.
ReplyDeleteWith your Yorkshire pudding tin you should avoid washing it thoroughly. Best just to wipe clean and leave in the cupboard till next time. That helps the puddings to lift out. Use at the top of the oven when it is pretty hot. Do not open the oven as the puddings are rising.
DeleteWell I'm definitely not arguing with this one at all. In fact apart from the fact that I use goose fat my method isn't too far away however what I think might be a real winning detail which I shall take from you is the adding of rosemary and some cornflour which should give that added crunch. Thanks.
ReplyDeleteWe have often used goose fat. It can add a nice layer of flavour but more and more I like to use rapeseed oil in cooking. It is more or less flavourless and does not smoke at high temperatures.
DeleteYes, I use rapeseed or rice bran oil (a New Zealand habit) for high temperatures and olive oil for low temperature cooking. I've never tried them for roasties though. I'll try that next time. Thanks. Oh, and I didn't know that rapeseed oil did not smoke at high temperatures. I know rice bran oil has a very high smoking point.
DeleteYum!
ReplyDeleteIs that an aboriginal word?
DeleteOK! Thanks for the roast potato tutorial! Dave does not know Mozart potatoes. We'll have to look into that one.
ReplyDelete