Well as we all know this recipe has been done to death, a change is always welcome. One can roast the potatoes instead of boiling them. This gives them a crunchy-on-the-outside, soft-on-the-inside texture that boiled potatoes can only dream of. One has the option of mixing them with any vegetable or meat desired and then dressing them in an olive-oil-based dressing. This dressing can be designed as you desire, choose your vegetables, meat, herbs and spices or just keep them plain.
I like to toss the salad while the potatoes are still a bit warm, because they absorb the dressing better. For me the simpler the dressing, the better. This is what can make or break these salads so different are the other ingredients you pair them with.
In saying this here are a few of the potato salad that I enjoy to make. And also the best way I have found to roast potatoes.
Roast Potato Salad ‘al’ Kris
This is my Sister-in-laws recipe, one of the best potato salad I have had in a long time. Get in quick before it is all gone. Sorry no photos of the salad yet as, I was to busy shooing flies to be bother, but will post some when I make it next time.
We had this at Kris Australia Day Bush Bash 2010 a fun few days.
This salad is tasty whether it’s served warm or at room temperature. And, unlike mayo-based versions, there are no worries about the dish sitting out too long, going out of temperature, and forming enough toxins to do in your father’s side of the family and friends at the Bush bash.
Take it to the picnic or BBQ fearlessly.
2 tablespoon of fresh rosemary
1/4 cup butter
1 1/4 cup caster sugar
500 gram potatoes peeled and cut them into evenly sized halves or chunks.
1. Parboil potatoes & make sure they're still firm
2. Put aside to cool (keep moist so they don't go dry/brown)
3. In a clean (no oil) heavy based pan, gently heat 1¼ cup of caster sugar until it's just liquid (not to set toffee stage)
4. Add butter (amount depends on how many potatoes, but you want them all to get a light coating)
5. Stir the butter and sugar/toffee together
6. Add the moist (works better if they're not dry) potatoes and stir without breaking them up until well covered
7. Keep turning them over until roasted on all sides
8. When done, squeeze lemon juice, salt and pepper over them and put in a few rosemary stalks
9. Put into a serving bowl & can be served warm or cold
Servings: 8
Yield: 1 very nice potato salad
Cooking Times
Preparation Time: 15 minutes
Cooking Time: 20 minutes
Total Time: 35 minutes
Source
Author: Jan Plater
Source: Kris Peters
Copyright: Jan Plater & Kris Peters
The perfect roast potato
I can hear you thinking “we all knows how to do roast potatoes, so what is new”, but stay with me; following this recipe, it has given me the best never-fail roast potatoes ever! Golden and crisp on the outside, soft and fluffy inside, to die for. It also helps if you use a variety of potato that is suitable for roasting (such as King Edward or Desiree), I use Desiree most of the time in saying that, this recipe really will give you beautifully roasted potatoes that don’t stick to the pan - the secret to success is in step 2 and roasting the garlic with them.
1 kg potatoes (chose the best variety you can get for roasting)
125 gram ounces vegetable shortening (such as Crisco vegetable shortening)
3-4 bay leaves (optional)
sea salt (optional)
1 Head of garlic skin taken off & broken into sections (optional)
1. Put the potatoes into a large saucepan, cover with cold salted water and bring to the boil; drain the water off as soon as it comes to the boil - this step isn’t to cook the potatoes: it heats them through so they start roasting more quickly - return the potatoes to the hot pan and dry them over the heat (it is important that the potatoes are dry for roasting, otherwise they are likely to stick to the baking tray).
2. Place a large baking tray into the oven to heat up for a few minutes, add the vegetable fat to the potatoes in the hot pan that had the water in it (just put in back on the stove to dry it out (only ½ a minute) and let it melt; turn the potatoes in the melted fat until they are shiny and well coated, then tip them onto the hot baking tray.
3. Place the tray in the oven for about 45 minutes; add the bay leaves and garlic if using, 15 minutes into the cooking time; turn and baste the potatoes a few times during cooking.
4. To serve, lift the potatoes from the baking tray with a slotted spoon, sprinkle with sea salt if desired: NOTE - if you are unable to serve the potatoes immediately, do not cover them (they’ll loose their crispness); instead keep them warm in the oven until you are ready.
Servings: 8
Yield: the best roast potato
Cooking Times
Preparation Time: 12 minutes
Cooking Time: 50 minutes
Total Time: 1 hour and 2 minutes
Oven Temperature: 200°C
Recipe Type: Budget cooking, Favourite, Gluten Free, Hints & Tips, Kid Friendly, Side Dish, Vegetables, Vegetarian
Source
Author: Jan Plater
Source: My cooking note book
Copyright: Jan Plater
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