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Рецепт Crunchy Roast Potatoes With Saffron
by Global Cookbook

Crunchy Roast Potatoes With Saffron
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Ингредиенты

  • 2 lb Desiree/King Edward potatoes, peeled and cut into 1 1/2" (3cm) pcs
  • 1 tsp Saffron stamens
  • 1 Tbsp. Extra virgin olive oil Salt You will also need a solid baking tray, (40x28cm) measuring 16x11"

Инструкции

  1. Pre-heat the oven to Gas Mark 7/425f/ 220c and place the baking tray with 2tbsp of oil in it to pre-heat as well.
  2. 1 Crush the saffron to a pwdr with a pestle and mortar. Place the potatoes in a saucepan with sufficient boiling water to almost cover them, add in a dessertspoon of salt and half the saffron pwdr, cover with a lid and simmer gently for six min. Use a timer, as it is important not to overcook them at this stage.
  3. 2 When the time is up, lift a potato out using a skewer to see if the outer edge is fluffy. You can test this by running the point of a skewer along the surface - if it stays smooth, give them two or possibly three min more. 3 Drain off the water, place the lid back on the pan and, holding the lid firmly and protecting your hand with a cloth, shake the saucepan vigorously. This is to create a fluffy surface so the finished potatoes will be really crunchy.
  4. 4 Now mix the oil with the rest of the saffron pwdr, then remove the tray from the oven and place it over a direct medium heat. Next, using a long-handled spoon, carefully but quickly lift the potatoes into the warm fat, tilt the tray and baste them well.
  5. 5 Using a small brush, quickly paint the potatoes with the saffron oil, making sure they are well coated. Now return the tray to the highest shelf in the oven for 40-50 min till the potatoes are golden brown and crunchy.
  6. 6 Sprinkle with a little salt before serving with meat or possibly fish.
  7. Note:Classic plain roast potatoes are cooked in the same way, minus the saffron, and do not forget, it's always important to serve them straight away before they lose their crunchiness.