Updated: Jan 9
My prefered way of cooking potatoes
My interest in cooking was ignited by a generous gift from someone I previously worked for. She had bought her husband a 12 week evening course at the Leith School of Cookery in London, as a stocking filler one christmas, and for 2 years he had refused to attend. The opportunity to register was about to expire and so she approached me and explained the dilemma and asked if I was at all interested. 'Interested? I would be delighted.' The rest is history.
Each week there was a theme and homework was set. The 12 weeks flew by. Along with a strong discipline for preparation and time management, the course also sparked a curiosity with seasonal cooking, using ingredients when readily available, at their best, in terms of flavour and usually at a reasonale cost.
So many of the dishes that we made during the course have become firm favourites. This method of cooking potatoes is certainly one of them. It can be found on page 211 of the Leith's Cookery Bible.
For a step by step visual guide, follow the link for my episode, 'Christmas at Bridge House.'
Ingredients (serves 4)
675g/ 1 1/2lb new potatoes
1 tablespoon sunflower oil
salt and freshly ground black pepper
1 sprig of rosemary
1 clove of garlic, unpeeled
Methods (Everhot in brackets)
Preheat oven to 200C or (Top Oven)
Put the potatoes on a large piece of greaseproof paper. Turn them lightly in oil and season with salt and pepper
Add the rosemary and garlic and wrap the potatoes up in the greaseproof paper, sealing the parcel tightly so that the steam does not escape.
Bake in the oven (Top oven, Middle shelf) for about 50 mins or until tender.