MasterChef Australia star Khanh Ong shares his recipe for perfect Christmas roast potatoes – with a twist
As a seasoned home cook with a penchant for all things potato-related, I simply cannot contain my excitement upon reading Khanh Ong’s and Matt Preston’s expert tips on making the ultimate roast potatoes! With years of experience under my apron and a well-stocked spice rack, I’m eager to put these techniques to the test this holiday season.
Khanh Ong has shared how to make his perfect Christmas roast potatoes with a twist.
In simpler terms, the ex-champion of MasterChef Australia shares with Adelaide Now that he particularly enjoys his signature salt-and-vinegar potato recipe during vacations.
As a lifestyle expert, I recommend an intriguing method for preparing potatoes that I picked up from a renowned cookbook author. Instead of just boiling your spuds in plain water, try using a combination of equal parts water and vinegar. This unique technique adds a tangy twist to your potatoes while also helping them retain their shape better during the cooking process. Give it a try, and let me know what you think!
The potatoes are simmered for 15-20 minutes, until a knife goes in with little resistance.
They are then transferred to a baking dish and pressed down with a knife to ‘squash’ them.
Combine oil/fat and thyme, then bake for 50-65 minutes at 200 degrees, flipping after 20 minutes.
After cooking, you will find delicious, crispy salt and vinegar-seasoned roasted potatoes ready for your holiday meal.
As a bonus tip, the cook says he prefers to keep the potatoes whole instead of cutting them up.
However he suggests picking similar sized spuds to ensure they all cook at the same rate.
A different culinary expert who previously appeared on MasterChef, Matt Preston, has lately shared insights on creating an ideal roasted potato.
He lifted the lid on his best hacks for roasting the crispiest Christmas spuds, and one in particular is not for the faint of heart.
Speaking to Taste, Matt revealed that the first step toward potato perfection lay in the prep.
Matt pointed out that it’s a good idea to slice the potatoes larger than needed since they release water and shrink during roasting.
He shared that the next action involved partially boiling the potatoes, “until they easily give way when pricked with a knife,” followed by steaming them extensively to remove excessive water content.
He suggested putting them back into the heated pan, covering it, and giving it a good shake. This way, you’ll release even more steam. Keep in mind that potatoes cook better when they’re dry, as they become crisper this way.
As a devoted enthusiast, I can’t wait to share my next move: roasting! Now, let me tell you something, Matt doesn’t mince words when he says his secret method for crispy potatoes is “extremely risky and incredibly challenging,” but boy, is it worth the effort!
He said that you will need a high-sided pan a LOT of hot oil and nerves of steel.
Matt suggested, “Use a deep baking tray, fill it with plenty of hot oil, and make sure you keep this heated tray of oil inside the oven.
He mentioned that the potentially hazardous process is most effectively handled as a team effort of two individuals, and it’s definitely not something that inexperienced kitchen users should attempt.
‘Make sure you’re with one other person,’ he said.
One person can open the oven slightly and remove the tray partially. The other individual will then gently place each potato individually into the hot oil, followed by closing the oven door again.
Matt added that while risky, in this case the ends justify the carb-laden means.
‘It’s really dangerous but oh my goodness,’ he exclaimed.
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2024-12-20 15:35