Every holiday feast I get the same request form the bear. Can we have potatoes two ways? I lovingly glare back and say- You want me to make both mashed and roasted potatoes along with everything else? Then I politely decline the request. One can not be making variations of potatoes all day long now can we?
After a bit of experimentation you can get the best of both worlds in one potato. Creamy potatoes encased in a crunchy coating. It's down to two requirements, potato variety and technique. The classic potato variety for roasting potatoes is the trusty red blistered King Edward. Don't get me wrong they make great roasted potatoes, but for roast potatoes 'two ways' you need a potato that has a creamier texture when cooked.
Enter the Vivaldi variety of potato. When cooked the flesh has a creamy and buttery taste. I like to par boil the potatoes with vegetable bouillon which gives the potatoes the perfect seasoning and a glorious golden hue. I've taken inspiration from Nigella Lawson by coating the potatoes with fine polenta (cornmeal) to add an extra crunch.
'Best of Both' Roast Potatoes
2kg Vivaldi potatoes
2 tbs vegetable bouillon powder (I use Swiss Marigold)
4 cloves garlic
3 sprigs thyme
3 tbsp fine polenta (Cornmeal)
5 tbs Beef Drippings
Preheat the oven to the hottest possible temperature. Peel the potatoes, and cut them into even sized chunks with lots of flat surface areas. Place the potatoes into a sauce pan and top with cold water. Add the vegetable bouillon and bring them to a boil. Boil the potatoes for 8 minutes or untill they pierce easily with a knife.
Drain the potatoes using a colander then place the potatoes on a cooking sheet to cool a bit. Rest the potatoes untill they quit releasing steam.
Tip the potatoes into a large bowl and sprinkle the polenta over the top of the potatoes. Using your hands gently turn the potatoes to coat them well.
Place the beef drippings into a large roasting tin and heat on the stove top until very hot and smoking. Place the polenta coated potatoes into the hot fat making sure the flat areas come in contact with the base of the pan. Add the garlic and thyme.
Place the tray in the oven and roast for 15 minutes. Remove the tray from the oven, turn the potatoes and return it to the oven to roast for another 20 minutes or so. Your finished potatoes should be a lovely dark golden shade and crisp. Remove from the oven and serve.
