The Perfect Roast Potatoes

The Perfect Roast Potatoes myfavouritepastime.com

The Perfect Roast Potatoes myfavouritepastime.comIt was one of those random nights when I was watching a cooking show on BBC. I can’t even remember what it was called. The chef promised to show us how to make ‘the perfect roast potatoes‘. He said the variety of potato used is very important. He highly recommended ‘Maris Piper’ because it has a good balance of starch and sugar. The sugar gives the roast potato the golden brown colour and the starch gives the lovely fluffiness inside. I am not sure what the best equivalent of ‘Maris Piper’ would be in North America but after googling, the following, are the ones recommended “Russet Burbank”; “Kennebec”; a blocky, white potato; and “Desiree,” a red-skinned, yellow-fleshed potato. Do you have any other suggestions? Please share with me.

Unfortunately I live in a small city and our stores don’t have a wide variety of potatoes. They are mostly just labelled as red, yellow or white and russet (they call it white baking potatoOn this day, my local store didn’t even have russet potatoes so I just used the so-called “yellow potatoes’. They didn’t give the best results, taste wise, and seemed to soak up quite a bit of oil, but this recipe is good and I plan to try again, when I have the recommended potato varieties. Have a pleasant week!  Here is what Maris Piper looks like…

The Perfect Roast Potatoes myfavouritepastime.comBring a pot of water to the boil and add enough salt to taste. Add the potatoes and *poach them until knife tender (20-25 minutes). I added some chilli coz I wanted spicy potatoes.

The Perfect Roast Potatoes myfavouritepastime.comRemove potatoes from the pot and dry on a cooling rack (at least 1 hour).

The Perfect Roast Potatoes myfavouritepastime.comAdd potatoes to the hot oil and bake for about 45 minutes at 400ºF (200ºC). Turn the potatoes 2-3 times during cooking until all sides are evenly browned

The Perfect Roast Potatoes myfavouritepastime.comDrain on a kitchen towel and serve.

The Perfect Roast Potatoes

Ingredients

  • Roasting Potatoes, cut into halves or quarters, depending on size
  • Salt to taste
  • Vegetable oil
  • A few sprigs of rosemary or thyme 

Instructions

  1. Bring a pot of water to the boil and add enough salt to taste. Add the potatoes and *poach them until knife tender (20-25 minutes).
  2. Remove potatoes from the pot and dry on a cooling rack (at least 1 hour).
  3. Add a good glug of vegetable oil in a roasting pan (about ½ inch). Preheat the roasting pan in the oven so the oil gets really hot before adding the potatoes. (don’t leave unattended please)
  4. Add potatoes to the hot oil and bake for about 45 minutes at 400ºF (200ºC). Turn the potatoes 2-3 times during cooking until all sides are evenly browned. (You can add sprigs of rosemary or thyme if you like).
  5. Drain on a kitchen towel and serve.
  6. *Poaching definition: “to cook an item by submerging it in a liquid that is just barely simmering.” The temperature during poaching is lower than simmering.

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Cubanelle

Cubanelle pepper (Capsicum annum L.) myfavouritepastime.com

Capsicum annum L

Scoville Scale:1000

Common Names: Also known as Cuban Pepper or Aji Cubanella.

It is a cultivar of sweet pepper of the species Capsicum annum.

Cubanelle pepper (Capsicum annum L.) myfavouritepastime.com

These peppers are about 4 inches long and tapered at the apex. The colour is either light green, yellowish green or yellow depending on the stage of maturation. Occasionally you’ll fine bright red ones that have fully matured .They have a thinner flesh than bell peppers, and are slightly wrinkled in appearance and mainly imported form Dominican Republic.

Flavour: they are more flavourful than bell and are perfect for sautéing.

What is the Scoville Scale?

The amount of heat in hot pepper is measured by the Scoville scale, which measures the pungency (spicy heat) of chilli peppers, recorded in Scoville heat units. The units range from 0 (Bell pepper); 100-900 (Paprika, Pimento); 3,500-10,000 (Chipotle, Jalapeño); 30,000-50,000 (Cayenne, Tabasco), 100,000-350,000 (Habanero, Scotch bonnet) to 2,000,200 (Carolina Reaper).

Roast Chicken with Lemon and Rosemary

Roast Chicken with Lemon and Rosemary myfavouritepastime.com

Roast Chicken with Lemon and Rosemary myfavouritepastime.comWe had this chicken for dinner last night. It tasted really good. I used only one lemon but if you prefer a strong lemon taste then suit your palate and adjust the lemon. I also used dried rosemary and it worked just fine. I served it with some baked brown rice which I cooked side by side with the chicken. Canada is cold-what more can I say? We had some snow a few days ago. Please send me some sunshine and wish you a very pleasant week! Continue reading

Potato Focaccia Pugliese

Potato Focaccia Pugliese myfavouritepastime.com

My Favourite Breads

Potato Focaccia Pugliese myfavouritepastime.comFocaccia is a flat oven-baked Italian bread similar in style and texture to pizza dough, but with more leavening agent. It may be topped with herbs or other ingredients, like onions, peppers, olives, fresh tomatoes, sliced tomatoes, potatoes or eggplant. The bread is typically used as a side, pizza base or as sandwich bread. We had ours for lunch, for sandwich, with lots of meaty toppings and gooey cheese. Continue reading