Photo of your dinner (vol 2)
Discussion
Legend83 said:
illmonkey said:
Who are you asking?
Yours looked pretty ace.boil for 5 mins, drain, leave to eveporate a bit. Put the spuds back into the pot, add handful of flour and replace lid, thrash them about to get a nice rough texture and move the flour about.
At this point, the rapeseed oil has been in the pan (in the oven) for 15 minutes at 200c. You then place the spuds in the pan (always place them with a small surface touching the pan, don't go for the big flat side, they stick otherwise), tilt it so all the oil collects in a corner, spoon the oil over the spuds, maybe 3 or 4 spoons worth over the spuds. Cook for 20 minutes, turn the potatoes (so the now crispy side is facing up) and spoon the oil over the spuds again, cook until crispy looking (25 mins).
The problem with this, is you need a fair amount of oil in the pan, to get enough to spoon it over the spuds, I use 200ml+ each time!
illmonkey said:
:blush:
boil for 5 mins, drain, leave to eveporate a bit. Put the spuds back into the pot, add handful of flour and replace lid, thrash them about to get a nice rough texture and move the flour about.
At this point, the rapeseed oil has been in the pan (in the oven) for 15 minutes at 200c. You then place the spuds in the pan (always place them with a small surface touching the pan, don't go for the big flat side, they stick otherwise), tilt it so all the oil collects in a corner, spoon the oil over the spuds, maybe 3 or 4 spoons worth over the spuds. Cook for 20 minutes, turn the potatoes (so the now crispy side is facing up) and spoon the oil over the spuds again, cook until crispy looking (25 mins).
The problem with this, is you need a fair amount of oil in the pan, to get enough to spoon it over the spuds, I use 200ml+ each time!
boil for 5 mins, drain, leave to eveporate a bit. Put the spuds back into the pot, add handful of flour and replace lid, thrash them about to get a nice rough texture and move the flour about.
At this point, the rapeseed oil has been in the pan (in the oven) for 15 minutes at 200c. You then place the spuds in the pan (always place them with a small surface touching the pan, don't go for the big flat side, they stick otherwise), tilt it so all the oil collects in a corner, spoon the oil over the spuds, maybe 3 or 4 spoons worth over the spuds. Cook for 20 minutes, turn the potatoes (so the now crispy side is facing up) and spoon the oil over the spuds again, cook until crispy looking (25 mins).
The problem with this, is you need a fair amount of oil in the pan, to get enough to spoon it over the spuds, I use 200ml+ each time!
What type of potato do you use?
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