FOOD | KNOW-HOW
4 RULES FOR PERFECT POTATOES
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THE SPUDS Maris Pipers are the perfect roasting potatoes: floury enough to give a fluffy middle, but they crisp up nicely too.
THE HEAT Too low and the roasties won’t brown and get crunchy, too high and they’ll burn without cooking through.
THE FAT Sunflower and vegetable oils are ideal as they have high smoke points and a neutral flavour. Non-vegetarians can try goose fat for extra flavour and crispiness.
FREEZE THEM
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After parboiling and shaking the potatoes, open-freeze them on a tray, then transfer to a freezer bag. You can cook them from frozen.
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PARBOILING This step is essential for speeding up the cooking process and giving a fluffy, soft interior.
COOK’S TIP Adding a few tbsps of flour to parboiled potatoes absorbs moisture and allows the spuds to really crisp up in the oil
COOK’S TIP Look for golden, crisp middles. The more ‘puddingy’ they are, the more likely a collapse
3 TIPS FOR PERFECT YORKSHIRES
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THE OVEN Position a shelf high up in the oven (before you put the oil and tin in), leaving about 10cm for the Yorkies to rise, so they don’t hit the top of the oven.
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THE OIL Don’t skimp – the bases of the tin need to be covered to ensure an even rise.
Use vegetable oil or any fat with a high smoking point: try beef dripping for flavour or lard for crispiness.
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THE TEMPERATURE Yorkshires need lots of heat to rise, so don’t be tempted to open the door when they’re cooking as it may cause them to sink.
For more roast dinner recipes, visit tesco.com/realfood
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