Today’s recipe has been on our menu at Poco in Bristol for the previous 12 a long time, so it has really survived the check of time, obtaining been handed down from chef to chef more than the many years and now to the new owners, who not too long ago took the spot on. It’s a delightful way to use up leftover boiled potatoes, or a glut of potatoes. We served this all 12 months spherical, working with various varieties over the program of the year based on what was in time, from waxy information to fluffy desirees. All are mouth watering in their individual proper, but new potatoes are my favorite below if you want a a lot more typical, crisp roast potato, even though, greater, fluffy types this sort of as maris piper, desiree and king edward work greatest.
Portuguese punched potatoes
This is now my go-to roast potato recipe. I never ever peel a vegetable unless I genuinely have to, which can be a minor tricky when you want to make a little something like roast potatoes, mainly because to cook dinner them unpeeled is a little bit controversial – or at minimum it is in my spouse and children. That reported, this tactic actually ticks all the boxes for a mouth watering roast potato. The split potatoes go super-crisp in all the small crevices, and their fluffy flesh is accentuated by the tough edges of caramelised and crisp skin, so creating a pretty appealing assortment of textures. (If you are commencing with raw potatoes, merely cut out and discard any sprouts and/or eco-friendly patches to start with, boil the potatoes total and pores and skin on till they are comfortable sufficient to crush, then drain well.)
And when it will come to roasting the potatoes, don’t forget that ovens are electrical power-intense, so think about cooking them alongside other dishes and if you want to make only a tiny portion, check out shallow-frying them as an alternative, to save energy. They are a distinctive beast, legitimate, but they’re continue to really tasty and how we normally made use of to cook dinner them at Poco.
Serves 1
150-200g boiled pores and skin-on potatoes
½-1 tbsp more virgin olive oil
For the seasoning (optional)
1 little garlic clove, peeled and crushed
½ tsp finely grated lemon zest
¼ tsp spices of your alternative (crushed coriander and/or cumin seeds, smoked paprika, say)
½ tsp hardy herb leaves (thyme, rosemary, oregano), around chopped
Heat the oven to 200C (180C enthusiast)/390F/fuel 6. Scale up the substances relying on how numerous parts of potatoes you want. Place the potatoes on a baking tray, then 50 % crush them with the palm of your hand (or use the again of a substantial spoon) so they split open but just about nonetheless maintain together. Drizzle with excess-virgin olive oil to style, toss to coat and roast for about 45 minutes, right until the potatoes start to crisp up and switch golden brown.
In the meantime, make an optional seasoning from different storecupboard ingredients, all over again scaling up the quantities according to how numerous you’re cooking for. In a smaller bowl, blend the crushed garlic, lemon zest, spices and herbs. The moment the potatoes have experienced their 45 minutes, scatter the seasoning about the prime, toss once again and return to the oven for a remaining 15 minutes, right until the potatoes are wonderful and crisp. Finish with a generous seasoning of sea salt and provide right away.
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