Photo of your dinner (vol 2)
Discussion
Tickle said:
Cheers,
They were cooked in a tray filled with about 1/2" of water and lemon juice and a 1/4" of good quality olive oil. The Lamb was cooked over the barbecue, however I did use the bone from when I de-boned and butterflied the shoulder for the potatoes. I also added the fatty offcuts to the tray. The herbs were just oregano, thyme and quite a bit of sea salt.
Roast them uncovered and turn them occasionally. The water eventually evaporates and cooks the potatoes whilst the oil floats and soaks in on its way down.
Do you put them in raw? what temp and how long? water in the pan is a new one on meThey were cooked in a tray filled with about 1/2" of water and lemon juice and a 1/4" of good quality olive oil. The Lamb was cooked over the barbecue, however I did use the bone from when I de-boned and butterflied the shoulder for the potatoes. I also added the fatty offcuts to the tray. The herbs were just oregano, thyme and quite a bit of sea salt.
Roast them uncovered and turn them occasionally. The water eventually evaporates and cooks the potatoes whilst the oil floats and soaks in on its way down.
Yes, raw. If you add water, stock and fat of your choice to a suitable tray, and whisk to form an emulsion, then place your spuds in - they'll sit happily in there whilst they initially steam but benefit from a turn before they start to roast so they have the chance to soak up some stock.
Once they start to roast and colour on th base, flip once more to finish to a colour you're happy with.
They really are worth a try. Leave them large as shown above. You'll need around 180 to 210 depending on your oven. And they're done when they're ready.
Once they start to roast and colour on th base, flip once more to finish to a colour you're happy with.
They really are worth a try. Leave them large as shown above. You'll need around 180 to 210 depending on your oven. And they're done when they're ready.
Pferdestarke said:
Yes, raw. If you add water, stock and fat of your choice to a suitable tray, and whisk to form an emulsion, then place your spuds in - they'll sit happily in there whilst they initially steam but benefit from a turn before they start to roast so they have the chance to soak up some stock.
Once they start to roast and colour on th base, flip once more to finish to a colour you're happy with.
They really are worth a try. Leave them large as shown above. You'll need around 180 to 210 depending on your oven. And they're done when they're ready.
I've been doing something similar recently with my spuds. However, I par boil mine first cut in half, get the meat going in a roast tray on a bed of veg. Half way into meat cooking, chuck spuds in flat side down and add stock to a quarter of the way up the spuds.Once they start to roast and colour on th base, flip once more to finish to a colour you're happy with.
They really are worth a try. Leave them large as shown above. You'll need around 180 to 210 depending on your oven. And they're done when they're ready.
Also makes fantastic gravy with the pan juice.
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