Potatoes are one of the most beloved staples in a lot of national cuisines, and it isn’t just thanks to their heartiness and flavor (although this helps!). A big part of a potato’s popularity is its versatility. Their taste is mild enough to compliment almost any other ingredients, and the many ways in which they can be cooked mean that they can run the whole gamut of textures, from soft and fluffy to deliciously crispy. With all of these possibilities in mind, we’ve put together a list of Fields’ favorite ways to cook them. All and any will be a great addition to a Thanksgiving Feast this November.
A must have ingredient in any real roast dinner, well-roasted potatoes have a delicate, melt-in-your-mouth interior and a crispy skin. Of course, how good they are depends on how you roast them. Fully pre-heat your oven to around 190゜C/375゜F, pan-boil the potatoes until soft, and roast them for around 45/60 minutes. For maximum crispiness, they need a little help; try coating them in Fields Duck Fat for a supremely golden brown finish, just like Jamie Oliver does!
Perfect for serving with sausages and gravy, mashed potatoes are at their best when they‘re smooth and creamy. There are a few ways to achieve this, and they usually involve adding something when the potatoes are boiled and ready to be mashed. A splash of milk and a knob of butter should do the trick, along with a little salt. Bonus tip: if you’re feeling decadent and really want to impress, you can add a little cream cheese to the mix, which will add flavor and a little richness.
A great option for a solo lunch, baked potatoes, like roasts, should ideally end up fluffy on the inside with a thick, crispy skin. This is best achieved by piercing between eight and twelve holes in the potato and giving it a light covering of oil and salt, before placing it in an oven pre-heated to 220゜C/425゜F. They are delicious served with just a covering of melted butter, but are even better spiced up with a generous helping of grated cheese and chopped bacon.
Forget about French fries: hash browns are the best that fried potatoes have to offer, and an integral part of a classic American breakfast. They are easy to make too; just grate the potatoes, mix them with some flour and egg to get the right consistency, and fry away! If the mood takes you, they can be spruced up with a little thinly sliced onion and a pinch of chili powder.
Something like French potato lasagna, gratin is heavy, rich and delicious. To make it, just slice the potatoes and heat them with some cream, salt, pepper, and garlic. Then transfer the mixture to a baking dish, cover it generously with grated cheese, (try mature cheddar or emmental), and bake at around 200゜C/400゜F until the top is golden brown and crispy. Absolutely perfect for a satisfying vegetarian main meal.