Tuesday, 18 November 2014

Forked Roast Potatoes

Carole's Chatter: Forked Roast Potatoes

I spotted this idea in a cookbook I had out from the library and it seemed to be an easy but good way to roast potatoes.

I have called these potatoes Forked Roast Potatoes because you split the potatoes with a fork just before they go in the oven.

Now be careful how you say the name of this dish!

You just parboil scrubbed potatoes cut into half if they are large ones.  This means boiling them until they are half soft.  Then drain them.

Then the forking!  Now don't press the fork down horizontally – just use the side of the fork to split the potatoes.  I know the first way doesn't work through experience.

Then just drizzle them with olive oil, salt and pepper them.  You could add fresh herbs – I didn't have any but I did add a pinch of rosemary and some chilli flakes.

In an ideal world I'd have had some fresh horseradish to grate over them just before serving.  That would have been fantastic.  But these potatoes did get the better half's full seal of approval.

3 comments:

  1. Simple delight. Ah it's a god thing to try now that colder day have come, tummy's always asking for refill :)

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  2. I'm guessing you then roasted them? There is a massively easier way. Peel them if you want, cut into the size you want then parboil, drain then put the lid back onto the pan and shake hard till roughed up. Allow to dry off a bit with the lid off the pan.

    Heat some oil or even better goose fat in a tray in the oven. Make sure it's really hot then put the potatoes in with herbs if liked. Turn over, roast for approx 30 mins or until browned and crispy / crunchy.

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  3. I will have to try this forking method (lol, Carole...you have my giggling). I love potatoes any kind of way. Thanks for sharing!

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