I mentioned in Option 4 (Tarragon Quorn fillets with roast potatoes) that you can never have enough roast potatoes and suggested you set aside part roasted potatoes, foiled and fridged. You've heard of twice cooked chips? Here are twice cooked roast potatoes.
The easiest way is to show you, as a guide :
potatoes, weighing 250-270g each and cut into
a total of 16 roasties (4 to 6 depending on size of
potato) and roasted for 20 minutes in a
pre-heated oven 180fan/200c/Gas 6, then turned
and repeated. It doesn't matter that there's a variation
in colour
I'd already used half of the roasties to serve with
the Tarragon Quorn fillets supper earlier in the week
and set aside, wrapped in foil and fridged the remaining
half to “twice cook” to serve with my version of
the fish, chips and peas
The set aside half of the part roasted potatoes – 8
cut vertically gave me 22 “mini”
roasties ready to “twice cook”
Twice cooked roasties, ready to serve with the cod loin!
The cod loin and the potatoes will take 20 minutes to finish – turn the cod and the potatoes after 10 minutes. All that remains is to decide what sort of “pea” mood you're in and cook to coincide – enjoy!
It's definitely worth planning for “deliberate leftovers” - why make work for yourself!
The “takeaway” ideas up next ...
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