21 September 2012

Give your f*ing roast potatoes the kick in the arse they f*ing deserve.

That's right, today's 'I can't believe I never thought of that tiny touch but oh my word I'm so glad you did' tip is courtesy of Gordon Ramsay himself, by way of his quite delightful 'Christmas with Gordon' specials. He can cook! He has a gorgeous set of kids! It's not just all swearing and throwing pots & pans about!

So... Little drummer boy drum roll...

Add a touch of chili flakes to the oil when you make roast potatoes. OH MY WORD it makes you very popular! Plus your taste buds will absolutely tap dance!

At a recent family gathering I made potato and sweet potato wedges, crazy-style:
Wash potatoes (I rationed a 1.5 potatoes:1 person serve) and cut into rough wedge shapes, peel-on. Depending on the size of your spud you may need to go for sixths, eighths or twelfths, as long as the end product is roughly the same width for even cooking.
Chuck wedge cuts into a freezer/microwaveable bag. Microwave for a few minutes. In the meantime wash and chop into wedges your sweet potatoes, and then add to same freezer bag as potatoes. Microwave again holusbolus for a few more minutes. Leave in micro in bag to self steam whilst you deal with the lamb or other vegies.
Then, wearing oven mitts (!) pull the bag out. Pour in some olive oil, grind in some salt and pepper then add half a teaspoon of dried chili flakes. Twist the top of he bag shut and toss the mix to coat the wedges well. Empty out ini a roasting pan/tray then cook in the oven on 180-200 degrees for as long as it takes for them to be done, or at least after you've joined the guests for a glass of wine and some antipasto for starters!

I promise you, the zing of the chili will be just the top note you need to really make your next roast sing! Thanks Gordon!!!

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