Post by Paulinemom on Nov 15, 2006 17:44:04 GMT
The perfect tattie -crunchy on the outside, creamy in the middle!
Ingredients
1 kg [2 lb 4oz] small King Edward Potatoes,peeled
1 tbsp plain Flour
4 tbsp Goose Fat (or other oil)
400 g [14 oz] Parsnips, peeled
Method
Preheat oven to Gas - 4, 180 C, 350 F.
Cut potatoes to equal size.
Bring a large pan of salted water to the boil, add potatoes. Return to boil, reduce heat; simmer for 2 minutes only. Drain, return to pan, shake lightly and sprinkle over the flour, shake again.
Put the goose fat into a large roasting pan and heat in the oven. Carefully transfer the potatoes to the roasting pan, baste with goose fat and roast for 15 minutes.
Meanwhile, cut Parsnips into really thin wedges. Add to the potatoes, after 15 minutes and continue to roast for 45 minutes, basting from time to time, until golden and crisp.
Cook's tip
Add a twist! Remove potatoes from oven; Brush over ½tbsp wholegrain mustard with Guiness mixed with 1tsp olive oil; cook for 5 minutes more.
Ingredients
1 kg [2 lb 4oz] small King Edward Potatoes,peeled
1 tbsp plain Flour
4 tbsp Goose Fat (or other oil)
400 g [14 oz] Parsnips, peeled
Method
Preheat oven to Gas - 4, 180 C, 350 F.
Cut potatoes to equal size.
Bring a large pan of salted water to the boil, add potatoes. Return to boil, reduce heat; simmer for 2 minutes only. Drain, return to pan, shake lightly and sprinkle over the flour, shake again.
Put the goose fat into a large roasting pan and heat in the oven. Carefully transfer the potatoes to the roasting pan, baste with goose fat and roast for 15 minutes.
Meanwhile, cut Parsnips into really thin wedges. Add to the potatoes, after 15 minutes and continue to roast for 45 minutes, basting from time to time, until golden and crisp.
Cook's tip
Add a twist! Remove potatoes from oven; Brush over ½tbsp wholegrain mustard with Guiness mixed with 1tsp olive oil; cook for 5 minutes more.