Cycle 14 – Item 180
4 (Tue) July 2023
Roasted Potatoes, Cheesy and Spicy
-Changgok, Sujeong, Seongnam, Gyeonggi, Republic of Korea-
with the Family
The Gamja Project (2)
I followed a recipe for roasted potatoes in Cook’s Illustrated: The Science of Good Cooking, which I’ve trusted for many prior applications (see generally 8.142 Katsudon).
This time, however, something didn’t work. As per the instructions, the potatoes were sliced into 1/2-inch discs, boiled to pre-doneness, tossed in olive oil and agitated to create rough starchy surfaces, seasoned with salt and pepper, roasted at 230 C for 15 minutes, then another 10 minutes, and another 5 minutes. But the potatoes refused to brown/crisp, even though they were getting cooked to the point of mushiness.
So, I added a thick layer of shredded “Mexican” cheese that I had in the freezer, and broiled it for a final 5 minutes until the cheese had created a golden brown crust.
While resting, I drizzled Tabasco Sriracha Sauce on top for a touch of acid to balance out the richness of the cheese.
Not what I had in mind, but the dish turned out okay.
Still have 9.9 kg of potatoes remaining.
(See also THE GAMJA PROJECT)
(See also GLOBAL FOOD GLOSSARY)