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

LucasP wrote:


> Paw-Paw works well too.


Yeah, I'd heard that at the same time as hearing about the Kiwis.
Probably from in this newsgroup only I've got a dodgy memory. :-( I
just can't get access to Paw-Paws easily at the mo' in Vic.

Hey... I wonder, if Paw-Paws and Kiwi Fruits tenderise meat that well,
perhaps I might try laying 'em all over my weathered face! (I think
some beauty products use those fruits anyway, but I'm thinking I'll
puree the buggers, apply and have good lie down!)

Thanks also for the "fluffing up" spuds tip too, Lucas. That, I will
give a bash next time as well.

L.

Linda H > wrote in news:447cdf73$0$2600$afc38c87
@news.optusnet.com.au:

> LucasP (who is now PeterL) wrote:
>
>
>> Paw-Paw works well too.
>
>
> Yeah, I'd heard that at the same time as hearing about the Kiwis.
> Probably from in this newsgroup only I've got a dodgy memory. :-( I
> just can't get access to Paw-Paws easily at the mo' in Vic.
>
> Hey... I wonder, if Paw-Paws and Kiwi Fruits tenderise meat that well,
> perhaps I might try laying 'em all over my weathered face! (I think
> some beauty products use those fruits anyway, but I'm thinking I'll
> puree the buggers, apply and have good lie down!)


And have your meat fall off your bones!! Then we could call you
'Skull'!!

A paw-paw extract was/has also been used as a therapy for buggered back
discs. Seems they injected the stuff into the disc and it dried it out
so that you didn't get the displacement/pain anymore.


>
> Thanks also for the "fluffing up" spuds tip too, Lucas. That, I will
> give a bash next time as well.
>


It's a lot of 'fluffing around' to get them ready,but it's well worth it
:-)


--
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

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.

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'