On Wed, 17 Aug 2016 10:36:36 -0400, Ed Pawlowski > wrote:

>On 8/17/2016 1:36 AM, Sqwertz wrote:
>> On Tue, 16 Aug 2016 19:52:00 -0400, Ed Pawlowski wrote:
>>
>>> My daughter lived in Hawaii for a fre years and her in-laws still send
>>> some local goodies. She gave me a bottle of Hulu Huli sauce. It is
>>> very much like a teriyaki sauce.
>>
>> We have a new chain in town that does that Hulia Hulio chicken down by
>> the seaside called Pollo Tropical.
>>
>> Don't nuke poatoes. Simmer them and then fry or pan roast them. Or
>> nuke them up to temp and then roast them.
>>
>
>I have to work on that. In the past I've not been happy with the way my
>roasted potatoes come out.
>
>In this case, nuking and frying worked and was faster than simmering.

The best roast spuds are done this way - par boil for ten minutes,
drain the pan then with lid held on tightly, shake the pan about so
the spuds have a rough time.

Place in roasting dish that already has hot fat in it, from preference
drippings from previous roasts, if not, lard is good though it does
not give as much flavour. If you use lard, store it away afterwards
in the fridge for next time. Place the dish in a hot oven, about 400
deg, turn occasionally and serve when browned and crisp.

The shaking in the pan roughs up the outside of the spuds and all
those roughed up bits turn beautifully crisp. Always had rave reviews.