Brynt Potatis i Ugn
Printed From: Foods of the World Forum
Category: Europe
Forum Name: Scandinavia
Forum Discription: Where people live to eat.
URL: http://foodsoftheworld.ActiveBoards.net/forum_posts.asp?TID=3221
Printed Date: 26 March 2026 at 19:04
Topic: Brynt Potatis i Ugn
Posted By: TasunkaWitko
Subject: Brynt Potatis i Ugn
Date Posted: 20 February 2013 at 10:30
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Brynt Potatis i Ugn
Oven-Browned Potato Wedges
From Time/Life's Foods of the World - The Cooking of Scandinavia, 1968: To serve 4 to 6:
4 medium-sized baking potatoes
4 tablespoons melted butter
Salt
Preheat the oven to 450 degrees. Peel the potatoes and cut them in half lengthwise. [Lay each half, cut-side-down,] on a chopping board and slice it in thirds down its length, making 3 wedge-shaped pieces. Blanch the wedges by cooking them rapidly for 3 minutes in enough unsalted boiling water to cover them. Drain and pat them dry with paper towels.
With a pastry brush or paper towels, butter a baking dish large enough to hold the potatoes side-by-side in a single layer. Dribble melted butter over the tops and sprinkle them liberally with salt. Roast them in the centre of the oven for 15 minutes, turn them, and roast another 15 minutes.
These crisp potato wedges make excellent accompaniments to roasted meats or poultry. ------------- If you are a visitor and like what you see, please http://foodsoftheworld.activeboards.net/registration_rules.asp?FID=0" rel="nofollow - click here and join the discussions in our community! |
Replies:
Posted By: HistoricFoodie
Date Posted: 20 February 2013 at 10:46
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For those less sure of their knife skills, lay each half on the cut surface. Then, holding your knife at an angle, make the two cuts to create three wedges. This is a much safer approach.
Alternatively, cut a small slice from the end of each half, so you have a flat surface for the spud to sit on. Then make your cuts.
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Posted By: TasunkaWitko
Date Posted: 20 February 2013 at 10:52
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Hi, Brook -
What you describe here:
Makes plenty of sense ~ strange that it is described the way it is in the recipe, but I double-checked and, sure enough: upright is what they advise.
I'm going to edit the original post to incude your procedure, which is more instinctive and definitely safer. ------------- If you are a visitor and like what you see, please http://foodsoftheworld.activeboards.net/registration_rules.asp?FID=0" rel="nofollow - click here and join the discussions in our community! |
lay each half on the cut surface. Then, holding your knife at an angle, make the two cuts to create three wedges. This is a much safer approach.