"dsi1" wrote in message
...

On Sunday, August 28, 2016 at 6:17:49 AM UTC-10, Ophelia wrote:
> "dsi1" wrote in message
> ...
>
> On Friday, August 26, 2016 at 9:56:53 PM UTC-10, Ophelia wrote:
> > "dsi1" wrote in message
> > ...
> >
> > On Friday, August 26, 2016 at 11:02:38 AM UTC-10, Roy wrote:
> > > On Friday, August 26, 2016 at 11:23:44 AM UTC-6, dsi1 wrote:
> > > > On Tuesday, August 23, 2016 at 11:09:33 AM UTC-10, ImStillMags
> > > > wrote:
> > > > > On Saturday, August 20, 2016 at 9:06:50 PM UTC-7, Ed Pawlowski
> > > > > wrote:
> > > > > > Finally made some roasted potatoes we really liked. Yukon Gold
> > > > > > cut
> > > > > > into
> > > > > > chunks. Simmered them a bit longer, used a little more olive oil
> > > > > > and
> > > > > > then seasoned them.
> > > > > >
> > > > > > Dinner was a spatchcocked chicken on the grill so i put a tray
> > > > > > of
> > > > > > spuds
> > > > > > on the other side. Fresh picked tomato and lettuce for the
> > > > > > salad,
> > > > > > bottle of Pinot Grigio.
> > > > >
> > > > > My favorite roasted potatoes are the kind most Brits make..
> > > > > Peel and cut potatoes into good sized chunks.
> > > > > Simmer a bit till the tester fork barely goes in the potato.
> > > > > Drain and then shake them around in the collander to bang up the
> > > > > softened surface of the potato. This helps the fat you are going
> > > > > to
> > > > > roast them in cling to the potato.
> > > > > Put in a baking pan with bacon fat, or goose fat or duck fat and
> > > > > roast
> > > > > till potatoes are nicely browned, turn them a couple of time for
> > > > > even
> > > > > browning.
> > > > >
> > > > > These always turn out with a beautiful deep golden brown crust and
> > > > > velvet soft creamy interiors.
> > > > >
> > > > > You can use yukon golds, or red potatoes, or even russets, they
> > > > > all
> > > > > work well.
> > > >
> > > > Roughing up a potato is a new idea for me OTOH, so is boiling and
> > > > roasting potatoes. It makes a lot of sense to me. I'd probably just
> > > > fry
> > > > the potatoes after boiling though - I got a lot of oil but little
> > > > time.
> > > >
> > >
> > > Only a bully "roughs up" potatoes...poor little guys...always someone
> > > picking on them.
> > > ====
> >
> > It might seem unfair to bully some helpless potatoes that never did no
> > harm
> > to nobody. OTOH, this is merely a reflection of our current attitude to
> > things we eat. There is much fear, distrust, and disrespect for foods
> > that
> > have only one noble purpose; to sustain us. For more information on
> > this,
> > please go to the r.f.c. newsgroup. Oops, you're already here.
> >
> > ====
> >
> > I rough mine up in hot fat before roasting and they crisp up
> > beautifully.
> > I
> > don't like mine overdone though, I prefer mine light brown. They don't
> > need
> > to be cooked again just browned. I usually do mine in my wee oven. I
> > keep
> > turning them and it takes about 20 minutes.
> >
> >
> >
> > --
> > http://www.helpforheroes.org.uk
>
> I boiled some potatoes and then fried them in a heap of oil. It works
> great.
> One day I'll try roasting them - hopefully remembering to beat them up
> first. The potatoes I did yesterday were tossed with Japanese mayo and
> sprinkled with furikake.
>
> https://www.amazon.com/clouddrive/sh...hare_link_copy
>
> =====================
>
> I am pleased you enjoyed them, they look good, although I have never had
> the
> additions I see there )))))))
>
> ps I had to google 'furikake <g>
>
>
>
>
>
> --
> http://www.helpforheroes.org.uk

Furikake fries are popular here - it's a very savory dish. Using wasabi mayo
with furikake would kick it up a notch.

=============

I doubt I will ever get the chance to try them so please enjoy my share



--
http://www.helpforheroes.org.uk