Potatoes. Lots and lots of potatoes.
Ireland is famous for potatoes. We, obviously, knew that people in Ireland ate potatoes, but until we lived there, we didn’t have a real appreciation for how much the Irish love potatoes—and how many cooking variations there are for spuds.
It’s not that we don’t eat potatoes in America, but the Irish take the Kerr Pinks, White, Rooster, and Baby potatoes to a whole ‘nother level. In fact, it isn’t uncommon to have two different types of potatoes at a meal, most often mash (aka mashed potatoes), chips (french fries), and/or roasties (which are different than roasted potatoes that you serve with roast).
My favorite are roasties. They’re halves or thick wedges of smallish potatoes that are crispy on the outside and soft on the inside. They’re perfect with ketchup or gravy… and my mouth is watering just thinking about them.
If you’re planning your Thanksgiving meal and are debating over mashed potatoes or Au Gratin (both good choices, btw), take a look at the recipe below from LoveIrishFood.ie. Maybe you can serve all three and skip the green bean casserole.
Happy Thanksgiving from our family to yours!
- Potatoes (Russets work well) – 1lb = 4 servings
- 3 tablespoons cooking oil per pound of potatoes
- Salt and pepper to taste
- Peel and cut the potatoes into even sizes, pour boiling water over them, salt, and simmer for about 10 minutes so you are part cooking them. Drain and put the lid back on the saucepan. Shake the saucepan vigorously to roughen the edges of the potatoes. This makes them floury and then gives them a crisper surface when roasted.
- Meanwhile have the oil heating up in the roasting tin at 220ºC (425ºF). It is essential that the oil is very hot when the potatoes are added so that the outsides of the potatoes are seared on contact with the oil, giving them a wonderful crispy surface and preventing them becoming too greasy.
- To ensure that the oil remains hot when adding the potatoes, place the roasting tin on the hotplate, whilst tossing the potatoes in the oil. Ensure that their surfaces are all lightly coated before returning the tin to the oven to roast. They will take about 45-55 minutes to roast and will need turning over half way through cooking.
Serve as soon as possible, as roast potatoes don’t retain their crispiness well when kept warm.
What’s your favorite potato dish?
Leave a comment below and feel free to share the recipe! (I’m stocking up!)