The Perfect Christmas spuds
Fluffy
on the inside, golden brown on the outside.
The secret is two cooking methods. Cook the
potatoes in water
first and then oil.
The type of potato
is important, you need a floury potato,
but
you have to cook them for as long as you possibly can
without
them completely disintegrating.
They
need to really start breaking up, so the outside's
almost pureed.
And then, really delicately,
lift them out of the water...
be careful, if you just tip the
pan out they'll start pureeing because they're
so soft.
Then
get your oil, and make sure you've got enough - a lot of people
don't
put enough oil in the
pan.
Baste them first so they're covered in
the oil,
then place them in a really hot oven and keep turning them
until
crusty
and golden brown on the outside and
fluffy on the inside.
There you go the Perfect Christmas spuds.
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