Linda H > wrote in news:447ccfbc$0$22807$afc38c87
@news.optusnet.com.au:

> On the weekend I did a roast (beef) for 10 people. I usually boil the
> chunks of potatoes first anyway but my sister told me she usually
lines
> the baking tray with oiled baking paper so I did that this time.
Works
> bloody great!! They really were the best ones we've had and no
sticking
> to the tray base.

When I want the best ever RP's, I cut them into same size chunks, and
put them in boiling water for about 5mins. Then drain off all the water
and place the pan back on the hotplate to dry up the last bit of
moisture. After a minute or so, pick up the saucepan and 'fluff' the
potatoes by shaking them quite vigorously (with the lid on!!). This will
'fluff' the outside edges of all the potatos. At the same time, you will
have already had your baking pan in a hot oven with the oil getting hot
in it.

Take the pan out, place the potatos in (they should sizzle) and spoon a
bit of the hot poil over the tops. Place back in and cook.

they come out golden brown and beautifully crunchy!! And they don't go
soggy when you pour gravy over them.

The (leftover) potatoes stay crunchy in the fridge for up to 3 days (the
longest they have ever lasted in my fridge anyway!!)


>
> Oh, and even though I'd bought a really nice, big corner-cut
(yearling)
> topside from the terrific butcher (in Yarra Glen), I'd read somewhere
> that if you sit meat covered in sliced Kiwi Fruit it tenderises it.
> Worked too.
>

Paw-Paw works well too.

--
Peter Lucas
Brisbane
Australia

At this spectacle even the most gentle must feel savage, and the most
savage must weep.

Turkish Officer
400 Plateau
24May1915