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Richard in Cincy

And a shout out to those British Roasted Christmas Lunch Potatoes...

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Joined: Dec 12, 2005

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Posted to Thread #30507 at 8:22 pm on Sep 22, 2018

As most everyone knows, I never met a potato in any form that I didn't like. This method elevates the spud to, dare I say it, a higher realm than Julia Childs Pommes de Terre Sautees which I have long held as the gold standard of spud cuisine.

It's like you have a plate of the most perfect crinkle cut french fries at your favorite diner: crust is golden brown and crispy, they are are screaming hot, and the inside is like mashed potatoes.

That is this in a whole potato form.

I started this cooking tantrum with lots of beef bones, trimmings, and stew meat from the market, simmered for two days. This was the stock that went into the spareribs.

Peel 2 to 2.5 inch diameter red potatoes. Rinse them off and drop them into simmering beef broth for 8 minutes.

Scoop the whole potatoes out of the broth into a colander. Sprinkle with flour and toss about to slightly rough up the surface and coat evenly with flour.

Meanwhile, in the 400F oven, you have a rimmed baking sheet with 1/3-1/2 cup duck or goose fat searing hot.

With tongs, place the parboiled and floured potatoes in the fat, rolling them around to coat and spacing them far enough apart so they can brown nicely. Using tongs, turn them and roll them around half way through the roasting, which takes about 30 minutes.

When finished, you have little orbs of crispy browned potato crunch filled with a center of soft mashed potato-like yummieness.


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