16/12/2014
It wouldn't be Christmas without them - comedy duo The Krankies chat to Fred MacAulay, plus he finds out if hand-held breathalysers are worth the money.
-It wouldn't be Christmas without them, comedy duo The Krankies will be chatting to Fred.
- They're flying off the shelves since the drink drive limit was lowered in Scotland but are hand held breathalyzers worth your money? Fred will be finding out.
- Tis the season of the 'porkie'. Parents are definitely more prone to lying to their kids at this time of year but when it is ok and when you should you fess up? Parenting expert Sue Palmer will talk us through it.
- Supermarkets are selling champagne for as little as 拢8 but what are you getting for your money? Wine expert Tom Cannavan will deliver his Christmas fizz guide.
- Caroline Flack scored full marks for her salsa on Strictly at the weekend. Robin Windsor from the show will tell us the most effective way to process information when it comes to learning dance steps.
- It's foodie Tuesday and chef Jak O'Donnell will make a classic Christmas side dish sparkle with her Great Thing!
Last on
Chapters
-
Sweet Little Lies
How far should you bend the truth with your children?
Home Breathalyzers
We get the lowdown on home breathalyzer kits.
The Krankies
Panto legends The Krankies join Fred and the gang in the studio!
Jak's Great Christmas Thing
Chef Jak shares her recipe for roast potatoes!
Dance Steps
Do you want to do some dancing? Fred's got it covered!
Jak O'Donnell's Roasted Potatoes
INGREDIENTS
路聽聽聽聽聽聽聽聽 1.5 kg Maris Piper/Rosster 聽potatoes, peeled
路聽聽聽聽聽聽聽聽 sea salt
路聽聽聽聽聽聽聽聽 freshly ground black pepper
路聽聽聽聽聽聽聽聽 scottish rapeseed oil
路聽聽聽聽聽聽聽聽 1 bulb garlic, broken into cloves
路聽聽聽聽聽聽聽聽 red wine vinegar
路聽聽聽聽聽聽聽聽 聽50 g butter, cut into little cubes
路聽聽聽聽聽聽聽聽 1 bunch fresh sage, roughly torn
METHOD
Preheat your oven to 190潞C/375潞F/gas 5. Peel your potatoes so they're all an even-size - Wash your potatoes in cold water to get rid of any extra starch then tip into a large pot, cover with cold water and season well. Bring to the boil and cook for about 6 minutes, so that they're parboiled, then drain in a colander and leave to steam dry for 3 minutes. Give the colander a bit of a shake to help duff up the potatoes 鈥� this will help to make them super crisp later on.
Tip your potatoes into a tray or pan in one layer, and add your fat 鈥揵utter鈥� then season really well with salt and pepper. At this stage, I'm not going to add any more flavour. Toss your potatoes in the fat, or use a spoon or fish slice to mix it all up. You could get the potatoes up to this stage the day before, simply cover them with cling film or tin foil and pop in the bottom of your fridge or in a cool place until you need them. Put your potatoes in the hot oven to cook for 30 minutes until lightly golden and three quarters cooked.
Gently squash each potato with a potato masher to increase the surface area 鈥� the more of your potato that's in contact with the pan, the crispier it will be. Whichever fat you're using, you now want to prepare the rest of the flavourings. Add a good lug of rapeseed oil to a small bowl and add the herbs, garlic and a splash of red wine vinegar, then scrunch and mix it up a bit. If you're using butter, Add the flavour to your potatoes and give the pan a good shake, then pop back in the hot oven for 40 to 45 minutes until perfect for your liking. You're looking for crispy, bubbly and delicious.
Transfer to a plate lined with kitchen paper to drain off some of the excess fat
Broadcast
- Tue 16 Dec 2014 10:30大象传媒 Radio Scotland
Related Content