Going out on a limb I would say that many people in the UK love a roast potato. I consider them a luxury and as much as I love them I don’t eat a lot of them as they can be a lot of effort to make. But there is a slightly healthy and speedier alternative that is just as good.
We Brits tend to eat roast potatoes on a Sunday with our traditional Sunday lunch. Being part of the trimmings, these crisp, golden nuggets should be fluffy on the inside and have a nice crunch when you bite into them. There is a little bit of prep involved in making the perfect roast potato – peeling, pare boiling and then getting the oil hot enough to roast them is labour and time that some of us can’t afford.
With so many of us having busy lives I was really chuffed when my best friend, Nic, recently sent me a photo of this golden fanned out potato. After asking her how she had made them and what they tasted like, I had to find out for myself if it was really as effortless as she made it out to be.
It really was… and they are so fluffy on the inside and the tops of the skin gets really crisp. It’s not a bad alternative to a roast potato or if you fancy tarting up your jacket potatoes.
Any size floury potato that is ideal for roasting or making jacket potatoes with – mine were Maris Pipers.
Olive oil or rapeseed oil
Sea salt and pepper
1. Pre-heat your oven to 200 Oc or gas mark 6.
2. Slice the bottom of the potato off so that it sits flat on a baking tray.
3. Then slice several times across the length of the potato. Slice almost to the bottom. Each slice should be about 3mm thick.
4. Spray with olive or rapeseed oil and season with salt and pepper. Bake in the oven for about 1hr. Adjust your baking time according to the size of your potato. Larger ones will need a little longer in the oven and smaller ones perhaps 45 minutes. To check that your potato is done, use a knife and if it goes through the inside of the potato easily and feels soft and fluffy, your potato is done.
Serve with either your sunday dinner or perhaps some gammon, peas and either a slice of pineapple or a fried egg.
Happy gluten free cooking 🙂
Posted on March 27, 2014, in Food and tagged fanned potatoes, food, Food allergies, gluten free, gluten free diet, hedgehog potatoes, jacket potatoes, Maris Pipers, potato, potoes, rapeseed oil, roast potato, roast potatoes, Samantha pidoux. Bookmark the permalink. Leave a comment.