Michael’s Chunky Sauté Potatoes in Turkey Dripping
This is a once-a-year special treat for us: Michael’s crisp, crunchy sauté potatoes. The secret, he says, is cooking them in one layer – and they are absolutely scrummy with slices of cold bacon (or gammon) and turkey, and dipped into chutney. Serve with pickles.
|2 lb (900 g) Desirée potatoes|
|2 tablespoons turkey dripping|
|Oven temperatures and Conversions|
|Click here for information|
You will also need two medium, solid frying pans, and a warmed serving dish.
This recipe is from Delia's Happy Christmas
Peel the potatoes to start with and, if any of them are particularly big, slice them in half.
Now par-boil them in salted water for 8–10 minutes before draining them and cutting them into ½-in (1-cm) chunks or slices.
Next, divide the dripping equally between the 2 frying pans and heat till smoking hot, then add the chunks or slices of potato in one layer.
Turn the heat down to medium and cook them for about 10 minutes on one side, then flip them over, one by one, and cook for approximately the same time. They should be golden and crispy on the outside and soft in the centre.
Remove to some kitchen paper, to get rid of any excess fat, and then to the serving dish, lined with crumpled baking parchment.
Sprinkle them with sea salt before you send them to the table.
Return to Homepage
Visit the Delia Online Cookery School with Waitrose
Click here to go to Waitrose.com
Copyright © 2009 Delia Smith/New Crane Internet Limited, ALL RIGHTS RESERVED.
Bubble-and-squeak with a Christmas twist as well as a great way to use up Sunday lunch leftovers. Instead of the usual cabbage and potatoes, Delia uses leftover sprouts for a tasty version of this traditional recipe.
one of Delia's old favourite recipes for roast potatoes but with a new twist, a flavouring of saffron – not too much, just a hint.
Bubble and squeak is a classic leftover recipe for greens, but making it rösti-style and adding some mature Cheddar adds a new dimension. These little individual rösti are brilliant served with sausages or leftover cold turkey and ham and a selection
If you don't want to make parsley sauce these are good served with some pickled dill cucumbers and sharp mustard, or else with the Spiced Apricot and Orange Chutney or Christmas Chutney.
Most Popular recipes
Win an ingredient hamper from Country Products worth £100
28 Mar 2015 22:36
28 Mar 2015 19:52
|Food and travel||
02 Jan 2015 21:21
|Can Anyone Help?||
29 Mar 2015 10:27
01 Mar 2015 15:04
23 Mar 2015 16:26
19 Mar 2015 08:46