Читать книгу The Vicar’s Wife’s Cook Book - Elisa Beynon - Страница 46

Again, I don’t think one really needs a recipe for this as everyone seems to have their own tips and tricks for how to make the perfect roastie. (See the ‘Mackenzie Method’) Here are my personal hints.

1.5kg floury maincrop potatoes, such as King Edwards or Maris Piper

2 tablespoons goose fat or lard

salt

Peel the potatoes and cut them into medium-sized pieces. (I tend to go for a sort of triangle shape as I cut them up.) Put them in a pan of salted boiling water and pop on a lid. Parboil them for 10 minutes or so, then pour them into a colander. Put the lid from the pan on top of the colander and hold it down as you give the potatoes a really good shake. (I do this shaking business in the colander rather than the pan as a heavy pan full of potatoes is a bit too cumbersome for me to handle.)

Preheat the oven to 210°C/Gas Mark 7. Put the fat into a roasting tin and put in the oven to heat up. Once it has melted, remove the tin from the oven and put it on the hob over a medium heat. Now introduce the potatoes to the fat and turn the potatoes in it until they are all evenly coated. Do be careful as you do this because the fat may well spit at you. Put the potatoes in the oven. (Ideally you should cook them in a separate oven from the beef, but if you haven’t got one, compromise by cooking the beef at 200°C/Gas Mark 6 and whack up the heat once the beef comes out.)

Most cookery books say that roast potatoes take around 50 minutes, but I have found that they usually take longer than that – about 1–1½ hours. You want them fluffy inside and looking like they do in the Mackenzie household. Remove from the oven, sprinkle with a good amount of salt and serve.