How to cook the perfect roast whole new potatoes – recipe | Potatoes

WWhen I put the idea of ​​today’s column, my editor’s response was extremely frustrated. “Is this a recipe?” He asked, and that’s exactly the situation that inspired me in the first place. The simplest dishes often feel the least needed a verbal recipe, but certainly I can’t be alone in thinking that the new grilled grilled potatoes that often appear on the tables at this time of the year appear to improve.

I used to be the opinion of Jin Gregson that “the new potatoes should be steamed or put in boiling water with mint branches” – after all, They are very goodAnd their season is very short, from April to August, why do you interfere with perfection? However, after I recently enjoyed the resulting skin beauty, from a restaurant oven, I would like to add it to my ammunition as well. While anyone can roast potatoes, doing so clearly that justice requires more thinking.

Potatoes

The new potatoes are, as the name suggests, the first early potato to fall every year – those that contain thin paper leather that can rub with nails. The first and smallest, as I think, are still better on steam, butter or oil; There is not enough of the skin on it to brittle, but the largest and slightly the largest that follows it is impressive in this endeavor, which seems to thicken the flavor of the walnuts only a little.

Although the term “new” indicates only Newly engraved potatoes of any early diversityThe ones that are sold in this country also tend to be wax, with high humidity and low starch content. Her thick, soft body is perfect for the salads and boiling, because it retains its shape after cooking, but they are not good for vanity or baked potatoes. Jersey Royals It tends to be the first in stores every year, thanks to the climate of the most moderate island, but you can use anything that has been classified Potato salad – Anya, La Ratte, Charlotte, Epicure – for the recipe below.

Do not care about their exfoliation (if it is really fresh, it should be not washed, and you can rinse dirt and rub any parts of the skin with an unfortunate appearance); It will not be limited to the skin to float funly, but I think it contains a lot of tuber flavor (in this, and perhaps only this, dare of the difference with the great Simon Hopkinson, who writes a week a week, “There is nothing worse than new potatoes. There to reach it”). However, make sure they are almost the same size, as this will ensure their cooking evenly. (Cutting a few to half is good, if necessary, but I prefer to leave them completely – it looks more beautiful, and I think the texture is better, especially if you will boil it.)

Preparation

Most of the recipes that I try to invite to be somewhat previously previously, as much as one does for regular grilled potatoes. J Kenji López-Altand Mary Kadogan And Nigel Slater all boil them: López-Alt for five minutes (but from the cold) until “external are soft”, CADOGAN for 10, which are a kind of boiling, and slater “to giving” all the way. LUPez-Alt writes about eating serious food: “Paper scales occur when the layer of carbohydrates that explode on the outer part of the potatoes are not thick enough. Because potatoes come out of the oven and sit, the steam from its essence penetrates the dandruff, and fears it from the inside to the outside.

Negilla Lawson Her salary evaporates to compete instead, which suggests that it take 20-30 minutes, although I find that the child is the new potato that she determines takes place at half that time. It also tastes the potatoes more satisfactory than boiled versions, which is something that they put in the fact that they did not lose any of their flavors on the water.

Delia Smith and David TanisMeanwhile, their potatoes are roasted of raw, although Smith wanders in oil, vinegar and aroma for a few hours in advance. In a row, I agree with Slater that “they need a few minutes in boiling water before they hit the oven if they do not want to tighten them during their grille” – and I find that Spuds Spuds’s Smith instead of fragile (it can definitely not come through a contradiction with two cooking heroes in one column, but I am obligated to report the results). Tanis is much better, for reasons I will enter later, but for a simple grilled spot, pre -cooking appears to be the safest betting.

“To allow starch with gelatin while keeping the potatoes relatively and soundly fixed”, on the basis that “pectin, glue that collects vegetable cells together, does not collapse very easily in acidic environments.”. Although I am sure that he is right, the possibility of potatoes collapsing after five minutes of boiling water feels upset – and in any case, I will evaporate the mine. (If this is impractical, put them in a skillet of salted cold water and boil until it becomes soft instead.)

To destroy or bash?

LUPez-Alt adopts a familiar technique for me from standard grilled potatoes, where I dealt with Spuds Parboblaile [which] It allows you to escalate not only the cut surfaces, but also leather. And the extent to some extent to eliminate this. Another quote in giving. Since all of them interact slightly differently with their crushing, this produces a variety of shapes that explode in many different ways, from crunchy rocks of meat to soft potatoes -like skin boats. In addition, the small potatoes that were also somewhat comedy appear in my mind.

temperature

CADOGAN protects potatoes in 200C (180 ° C)/390 F/GAS 6 for 20 minutes, and Slater for twice at the time, while Lawson raises the oven by 20 degrees completely and sits in the middle for half an hour. Lift López-Alt and Smith, MAVERICKS, the oven to 260 ° C, or “the highest setting” (which, by chance, is 260 ° C), and baked them, in the case of Lopez-Lat, for 55 minutes, although I should get out of the mines after half an hour, because they already limit the Holocaust. They have a decent crunchy shell, as I promised, but for me, it is very thick and dominant in the flavor, in a noticeable contradiction with those who bake at a lower temperature, which has a more sensitive fragility, and still tastes mostly potato meat, instead of its sweet skin. The most moderate heat gives them the time to gain a rich golden tan without drying.

Tanis does not seek the fragility of his new “steam rooted” potatoes for the New York Times, which is baked in paper-resistant papers with aroma, making it soft and flavoring-which is slightly more luxurious on the usual Step on Steam, which will be perfect for a dinner party, and may be associated with inflamed fish or like them.

You have avoided any additions that may overcome the microscopic flavor of the main component, but in addition to using different fats for different effects, you may want to bake your potatoes with chopped (basket) or smoked sweet pepper (Cadogan to eat in the BBC) or garlic, Rosemary, Rosem, Themet (Smith and Smith). López-aal adds leeks at the end of cooking, then, after they leave the oven, all of this flourishes with oil, garlic, perennial garlic, parsley and lemon enthusiasm. Meanwhile, Lwson finishes a “dark success” of vinegar, which penetrates the generous texture of potatoes and oil beautifully. However, I think this is delicious like them – it is fortunate to reach the table in my house.

(The problem with very simple recipes like this is that often there are not many variables, so I must acknowledge that my ideal version is very similar to the Nigella Lawson version at my table, but with a little cooking time a little shorter. After all, if it is not broken …)

Preparatory 5 minutes
Cook 45 minutes
Serving 2-4

500 g new small potatoes
1-2 tablespoons of olive oilOr neutral oil or animal fats
salt

Try to find potatoes that are almost the same size, so that you can keep all their skins intact while vaporizing them; If anyone is already, then cut them in half.