British Expatriate Network

I was asked a few days ago if I had a good roast potato recipe.

Well, here is how I do them, it works and tastes good. You can adapt them as you please with herbs ('erbs), different fats (goose/duck/lard/bacon) whatever, the process is still the same.

If you're roasting beef (and I do all my roasting at 400 degrees, I prefer high temperature, short-time roasting, with good resting), you can pop these in with the roast (at the right time - depending ont he length of time you roast yer beef)

Preheat an oven to 400.

Using about 1lb or so of a floury potato (russets or good, do not use white or yukon golds for this, they'll collapse), peel and cut into good, oddsized chunks about 1 1/2" or thereabouts.

Placethem into a saucepan and cover with cold water. Bring to the boil add a good teaspoon of salt and gently boil for 5 minutes.

Drain.

Place them back into the saucepan and shake them to ruffle/damage the edges of the potato.

Meanwhile, heat a heavy bottomed roasting pan over high heat.

Add your fat (I use olive oil), sufficient to create a small puddle in the middle, not too much though or they'll go soggy. (V.Bad)

Add the "shaken" potatoes and gently shake the roasting pan to distribute them evenly.

Place into the oven and roast for 45 minutes, turning only once during the that time.

At the 45 minute time, remove the pan from the oven shake, and then sprinkle with some good quality salt( sea or kosher) the roasted potatoes.

Place them back into the oven for about 10 minutes and serve alongside whatever....

Andrew

<font size=-1>[ This Message was edited by maczippy on 2002-02-15 1655 ]</font>

<font size=-1>[ This Message was edited by maczippy on 2002-02-16 1545 ]</font>

When are you coming over to my house to cook for me???

Stop tempting me with all these lovely recipes!!

MMmmm my mouth is watering ..

Andrew,
This maybe a silly question, but why the high temperature to roast meat? I cook mine slowly, then rest it as you do. It always seems fine.
Doesn't that high temp shrink the roast?

Well, I find it gives a more flavourful roast.

For example, if I was going to roast a 5lb standing rib roast, I would preheat the oven to 450. Add the roasting pan to the preheating oven so it get nice and hot.

Season the beef with paprika, black pepper and some dried herbs. I do not add salt until about half way through the cooking. I also use kosher salt too.

When the oven is at temperature, remove the pan, add some oil then add the beef fat side down to sear it.

Turn it over so it's rib side down and then roast at 450 for about 15/20 minutes.

Turn the heat down to about 360/350 and continue to roast until for about an hour and twenty minutes for rare (I don't like beef to be brown all the way through). Baste every 20 minutes or so (but don't leave the door open for too long).

Remove from the oven and let stand for at least 20 minutes and up to 40 (this allows the meat to relax and pull the juices which have gone to the surface to be pulled back into the centre of the roast).

Carve and serve.

If you like you can also add some small potatoes and carrots around the roast to cook at the same time. If you do, simply remove the vegetable to a warm serving bowl and keep warm.

I cook chicken the same way. Always at 400F, first warm a little olive oil in a heavy roasting pan on the top of the stove. This is how I do it for a 4lb chicken.

Rub the chicken, inside and out with a mixture of salt and black pepper. No need to truss, and I don't stuff a chicken as it can be dangerous (the stuffing takes longer to cook - and thus adds to the cooking time - and will absorb any blood and bacteria from the bird - salmonella will not be your friend).

Place the chicken on it's side and brown for about 3 minutes. After 3 minutes turn the chicken and brown it on the other side for an additonal 3 minutes.

Place the chicken (keeping it on it's side in the roasting pan) into the preheated oven and cook for 25 minutes. No need to baste.

After 25 minutes, remove from the oven, turn it back onto the first side you browned and return to the oven for another 25 minutes.

Remove from oven, place it breast side up, baste with the juices and return to the oven and cook for an additonal 15 minutes. (After 15 minutes the legs should move easily, indicating that it is cooked, and if you prick the thighs there should be only clear liquid - no rose coloured or blood)

Remove from oven, place on a chopping board breast side down (this will allow the internal juices to expand the breast meast as it relaxes) for about 10 minutes. Total time for roasting about an hour and 10 minutes or so.

This method of roasting is a classic French called "roti", it can be done with duck, goose or any bird.

Carve and serve.

Andrew...

Thanks a lot Andrew.
I'm going to try it this way next time roast meat. In fact, I'm cooking a turkey today, I'll try with that and just lengthen the time?
I usually stuff poultry with cut up orange and onion. We don't eat this but I find it keeps the meat moist and flavourful.
I make my stuffing from scratch, and bake it seperately.
Thanks for the tips! razz

Yes, but make sure you use an instant read thermometer too. Turkey, being a bird with a large breast (ooer Doris :lol: ) and thicker meat generally all over may need a lot more time.

The turkey is done when the thigh meat reaches an internal temperature of 180 degrees F, and when the breast meat reaches an internal temperature of 170 degrees F. If your turkey has been stuffed, it is important to check the temperature of the dressing. The stuffing should be 165 degrees F. When the turkey is done, remove from the oven and allow to stand for 30 minutes.

Good idea, yes I sometime will put a cut up lemon in the chicken also. God idea to cook the stuffing separately too!

Have a good Sunday Mel - Andrew

Thanks Andrew!
You have a good weekend too! razz

God, if I had a printer at home, I'd have the world's best cookbook by now smile

Will try these out soon. Thanks Andrew and Melhug for the updates and enhancements.

Mark

smile

No printer? There's always pen and paper Mark, remember those things?

I do like the idea of a Britnet cookbook though ..... razz

Happy cooking!


_________________
Mel

The earth is a canvas on which we paint portraits of humanity.

<font size=-1>[ This Message was edited by Melhug on 2002-02-18 0735 ]</font>