These roasted potatoes are classic in the UK but unbeknownst to most Americans, so I’m going to introduce you. Meet the crispy, creamy, decadent rock stars of the potato world.
Tag: shucking beans
Still without a plan for my bowl of white and magenta barlottis, I decided to simmer them in salted water until al dente, after which they sat in a colander, forgotten on the counter for about a half hour. Once I rediscovered them, they were mostly dried. I decided the quickest and most hassle-free way to deal with them would be to toss them into a pan of hot olive oil and then sprinkle with sea salt. After crisping up the outer skins, I generously seasoned and they were good to go. Salty with a mild crunch on the outside and a buttery texture within, they were perfect for munching with our Pimms cups.