To dress potatoes is a traditional British recipe, based on Hannah Glasse's recipe of 1747, for a classic acompaniment of potatoes that are either plaily boiled, roasted on a gridiron or roasted in a pan. The full recipe is presented here and I hope you enjoy this classic British version of: To dress potatoes.
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To dreſs potatoes.
YOU muſt boil them in as little water as you can, without burning the ſaucepan. Cover the ſaucepan cloſe, and when the ſkin begins to crack they are enough. Drain all the water out, and let them ſtand covered for a minute or two ; then peel them, lay them in your plate, and pour ſome melted butter over them. The beſt way to do them is, when they are peeled to lay them on a gridiron till they are of a fine brown, and ſend them to table. Another way is to put them into a ſaucepan with ſome good beef dripping, cover them cloſe, and ſhake the ſaucepan often for fear of burning to the bottom. When they are of a fine brown and criſp, take them up in a plate, then put them into another for fear of the fat, and put butter in a cup.
Modern Redaction
Ingredients:
500g potatoes
Method:
To boil: scrub the potatoes clean, place in a pan with water to barely cover them. Bring to a boil and cook for between 20 and 30 minutes, or until just tender.
Drain the potatoes, set aside, covered, for 2 minutes then turn into a serving dish, drizzle over some melted butter and bring to the table.
To barbecue or Broil. Heat your barbecue and when hot, lay on a gridiron (a fine iron mesh. Peel the potatoes and cut into chunks. Place on the gridiron and cook, turning periodically, until golden brown all over and cooked through.
To pan-bake. Melt about 75g of beef dripping or lard in a saucepan. Peel the potatoes and cut into chunks (halve then lengthways if not too big). Drop the potatoes into the pan and shake to coat in the fat. Cover the pan and continue cooking the potatoes for about 25 minutes, shaking the pan frequently to prevent burning, until the potatoes are done through and golden brown on the outside.
Remove the potatoes with a slotted spoon, drain on kitchen paper, turn into a wrmed servig dish and serve accompanied by butter.
