Thanksgiving is coming, and you know what that means–quality time with family and friends, and food, food, and more food.
It’s pretty amazing how different everyone’s ideal Thanksgiving menus are. Seriously, every type and style of potato is ingested on that wonderful day. And don’t even get me started on the other side dishes…
If you’re looking to shake up your potato side this year, we’re loving this English Roasted Potato recipe from Stanley Tucci’s new book THE TUCCI TABLE.
Stanley notes: “This was Felicity’s grandmother’s method. By parboiling the potatoes first and then roasting them in incredibly hot oil, you end up with a wonderful crunchy outside and a fluffy, soft inside. The most important thing is to make a real effort to fluff up the outsides before the potatoes go into the very hot oil. These go perfectly with roasted meat.”
2 pounds russet potatoes, peeled and cut into 2-inch pieces
2 to 3 tablespoons vegetable oil
1. Preheat the oven to 400°F.
2. Place the potatoes in a large saucepan with a pinch of salt and add enough water to cover. Bring the water to a boil and parboil the potatoes for about 10 minutes. (Do not overcook them—otherwise
you will end up with mush at the next step. The outsides need to be just soft enough to be scored with a fork.) Drain the potatoes and return them to the pan. Put the lid on the pan and shake the hell out of it, breaking up and fluffing the outsides of the potato pieces. Set aside.
3. Pour the oil into a roasting pan and place it in the oven until it’s really hot. When it’s hot, remove the pan from the oven and place it on the stove top over low heat. Put the potatoes in the oil and turn them in it several times. Then roast them in the oven for a good hour, turning them twice during the cooking time.
For more great recipes from THE TUCCI TABLE, click here!
We want to make sure that you’re prepared this Thanksgiving (and that you eat well!), so we’re giving away a great prize pack of some of our hot-off-the-press cookbooks. Check out the full rundown below!
The Tucci Table by Stanley Tucci and Felicity Blunt
School of Fish by Ben Pollinger
In the Kitchen with Kris by Kris Jenner
The Pollan Family Table by Corky, Lori, Dana, and Tracy Pollan
MEAT by Pat LaFrieda and Carolynn Carreño
Dominique Ansel: The Secret Recipes by Dominique Ansel
Is your mouth watering yet?
We want to know what your favorite Thanksgiving food is! Tell us in a comment below to enter for your chance to win our Thanksgiving cookbook prize pack!
Contest begins at 9:00 a.m. Thursday, November 13 and ends at 9:00 a.m. on Thursday, November 20th. Sorry, contest open to U.S. residents only. Please click here for complete contest rules.
(Still hungry? Check out our delicious roundup of “foodie” reads here!)
The Tucci Table
Featuring family-friendly recipes and stunning photography, an all-new cookbook from New York Times bestselling author, beloved actor, and respected foodie Stanley Tucci.
School of FishBen Pollinger
There's plenty of fish in the sea, and Chef Ben can show you how to cook all of them!
In the Kitchen with Kris
From America’s favorite momager comes a new cookbook and entertainment guide filled with Kris Jenner’s very own insightful tips and favorite recipes.
The Pollan Family Table
A gorgeous, fully illustrated collection of recipes, cooking techniques, and pantry wisdom for delicious, healthy, and harmonious family meals from the incredible Pollan family—with a foreword from Michael Pollan.
Pat LaFrieda, the third generation butcher and owner of America’s premier meatpacking business, presents the ultimate book of everything meat, with more than seventy-five mouthwatering recipes for beef, pork, lamb, veal, and poultry.