Have you ever been to Wales, Dear Readers? What about another United Kingdom destination? Well, you drive through bucolic countryside that looks like a scene from a Jane Austin novel. You drive past grazing sheep and lambs and think, 'UMMMM... I wonder if local lamb will be on a menu? Well, Dear Readers, tonight it was! Sweet and tender and juicy and served alongside green beans and the tastiest, fluffiest mashed potatoes and gravy you ever tasted. If there is one thing the UK can do, it's grow the BEST potatoes! There were also thick and proper chips which are crispy on the outside and fluffy on the inside. The potatoes will roast deliciously too! A UK potato cooks up crispy on the outside and fluffy on the inside.
How to accomplish this culinary wonder?
Peel a British Roasting potato then boil it only until the outside is soft. Drain the potatoes and knock them against each other in the pot to create a rough surface. *While the potatoes are boiling, heat goose fat (duck fat will do) at very high heat (about 450 degrees) in a rimmed pan. The knocked about potatoes go in the pan, the pan goes back in the oven and are shaken periodically during the roasting process to promote browning. Serve them up for a bit of alright!
(The technique will work with American potatoes of course.)
Avid home cook and passionate instructor