Dave Smith > wrote in
:

> LucasP wrote:
>
>>
>> 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!!)
>
> That works for me. The only thing you omitted was the seasoning. I
> like to sprinkle them with salt and ground pepper and just a little
> rosemary.
>

Maybe some Maldon Sea Salt, but if anything for seasoning, it'd be a
light dusting with Cayenne Pepper or Chilli powder.


--
Peter Lucas
Brisbane
Australia

'Enjoy today, it was paid for by a veteran'