Perfect roast potatoes 完美的烤馬鈴薯塊

在英國，經常在吃馬鈴著，方法很簡單，但如何弄的酥脆，就需要一點技巧，我每次烤時，
都希望烤出來結果，能有旁邊脆脆的感覺，但都沒有，突然想到，之前看到一些資料是這樣
寫的。

•3 large potatoes, peeled and quartered 馬鈴著
•4 tbsp vegetable or olive oil, goose or duck fat or other fat
reserved for roasting 植物油 (很多食譜都會指鵝油、鴨油，但我還沒試過，
一般超市很少賣)
•pinch of salt 鹽

Serves: 2 Preparation: 10 Cook Time: 75 Total Time: 85min

方法
煮沸馬鈴薯，數分鐘，煮到旁邊是熟，中間還是未熟的顏色，比較白
同時，熱烤箱220度，取一個烤盤，放入油
把馬鈴薯撈起來，並瀝乾，放到平底鍋，搖幾次，並用叉子壓馬鈴薯，使它邊緣變軟
把烤盤拿出，放入馬鈴薯，翻動幾次，讓它混到油，之後退回烤箱，共50-60分，記得中間時再翻動一次
讓馬鈴薯旁邊是金黃酥脆，中間是軟的
最後是加入鹽巴調味

tips 儘快吃完，不然放久，就沒有酥脆的口感

Directions
1.Place the potatoes in a large saucepan and just cover with cold water. Bring to the boil then boil, uncovered, for minutes.
2.Meanwhile, switch the oven to 220C/425F/gas mark 7 and place the oil or fat in a large roasting tin towards the top of the oven to heat thoroughly.
3.Drain the potatoes thoroughly (reserving the water for gravy, stock or soup). Return them to the pan in batches and shake vigorously to soften the edges, or you can scratch them with a fork.
4.Take the tin from the oven and add the potatoes. Turn them quickly in the oil then cook at the top of the oven for 50-60 minutes, turning once halfway through cooking until crisp and golden on the outside and soft in the centre. Drain and sprinkle with salt. Serve as soon as possible.


Read more: Perfect roast potatoes | iVillage UK http://www.ivillage.co.uk/perfect-roast-potatoes/60174#ixzz1ESDx7QS3
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