Information From Our Customer Support Forwarded this email? Subscribe here for more Welcome to the Anna Jones Newsletter, it���s great to have you here. If you have found yourself here but are not yet subscribed then you can sort that out below. Upgrade to paid A roast potato party Red and Green exceptionally crispy roast potatoes Anna Jones Dec 26 READ IN APP Hi, I���m Anna Jones and welcome to my newsletter. It���s great to have you here. If you have found yourself here but are not yet subscribed then you can sort that out below���. Subscribe to receive my newest recipes, straight into your inbox. Upgrade to paid Happy Boxing Day. I hope you all had the most magical Christmases, whatever that looks like for you. I am writing this a week or so ahead and my Christmas wish for myself is that at this point I am on the sofa surrounded by kids, including my sister���s new tiny baby boy, who is only a few days old, with very little to do apart from a Boxing Day walk. It���s a quick one from me this week and a recipe that in the spirit of the season is free for everyone. These are my roast potatoes with red and green sauce. I made them a couple of weeks ago and since then, they have not left my thoughts. Perfect crispy golden roast potatoes, crushed halfway through to flatten them and allow extra crispy edges and better dipping potential. Also works with any leftover roast potatoes you may have. Then they are swept through either a red or green sauce. Or both. Both easy and quick and good to have on hand. The green sauce is a quick, fresh, green herb and cr��me fra��che dip - lemony, green and vibrant. The red sauce is chilli, tomato and red pepper - sweet, punchy, enlivening. Together, they are an insanely good combination. These potatoes are very, very loosely inspired by the papas arrugadas con mojos I ate a few years ago on a trip to Lanzarote. It really is the loosest possible inspiration, as in the Canary Islands the potatoes are small local potatoes boiled until wrinkly in highly salted water and the sauces are wildly different from the ones I made. It���s more a feeling. And could there be anything more festive than red and green sauce. If you make these, your life will be better. Make them for a party as you snack. Make the dips to dip your heated-up and re-crisped leftover roast potatoes in. And a note for anyone thinking ���what leftover potatoes?���. If you don���t have leftovers you are not making enough. Happy Boxing Day everyone. Watch bad TV. Eat Mince pies. Have a roast potato party. Red and Green roast potatoes If you are using your leftover potatoes, heat them up in the oven at 180 fan with a little extra olive oil until recrisped and piping hot. If you like, you can also do the potato masher trick to flatten them and make them flatter and crispier. For the potatoes 2kg of potatoes Salt Olive oil Peel + boil the potatoes Heat the oven to 200C, 180C fan or 375F. Peel 2kg potatoes and cut the smaller ones in half and bigger ones in quarters. Wash in cold water to get rid of any extra starch, tip into a large pot, cover with cold water and season well with salt. Bring to a boil, cook for about 10-12 minutes, until almost fully cooked and soft on the outside. Fluff the potatoes Drain the potatoes in a colander, leave to steam-dry for five minutes then return to the pan and then shake vigorously with the lid on until the potatoes have a ragged, fluffy edge, which will mean golden crisp bits; leave to steam-dry for five minutes. ������Roast the potatoes Put 5 tbsp of olive oil in a roasting tray then put it into the oven for 5 minutes to get really hot before you add the potatoes. Once the oil is hot, toss them in the oil, season well with salt and pepper. Roast for 30 minutes. Turn the potatoes Turn the potatoes with tongs a few times during cooking to ensure that they are golden all over. After 30 minutes lightly squash the potatoes with a potato masher, to give more surface area in contact with the tray, which means more brown bits then put them back in for a further 20 minutes. Serve hot with more flaky salt and the red and green sauces. For the Red sauce 1-2 fresh red chillies 100g jarred roasted red peppers (approximately 3 peppers) 60g (about 8) cherry tomatoes or one regular tomato 1 tablespoon red wine vinegar 2 tablespoons maple syrup Roughly slice 1-2 red chillies and put into a blender with 100g jarred roasted red peppers, 60g cherry tomatoes, 1 tablespoon red wine vinegar, 2 tablespoons maple syrup and a pinch of salt and blend until smooth. For the Green sauce �� a small bunch of parsley �� a small bunch of dill 1-2 fresh jalapenos or green chillies 2 tablespoons of olive oil 1 tablespoon of red wine vinegar 150ml creme fraiche Roughly chop �� a small bunch of parsley, �� a small bunch of dill and 1-2 jalapenos and put into a blender with 2 tablespoons of olive oil, 1 tablespoon red wine vinegar and a big pinch of salt. Then stir the herb mixture into 150ml of creme fraiche. My cookbooks (there are five) are available here. The latest is Easy Wins, a Sunday Times bestseller. There are also hundreds of free recipes on my website which you can find here. Can I please ask that if you like this week���s newsletter, perfect roast potatoes and words, that you add a like or comment below and perhaps share it with someone who might also like it, it���s free for everyone this week but a lot of time and love have gone into it. Thank you.
0 comments:
Post a Comment