TRADITIONAL WELSH FOOD -
BWYD CYMREIG TRADDODIADOL
MODERN WELSH COOKING -
COGINIO CYMREIG CYFOES
Aunt Vera's Fantailed Roast Potatoes (Tatws Popty)!
Aunt Vera’s Fantail Roast
Potatoes (Tatws Popty)
Ken Thorne, Food Editor, Ninnau
recipe was a favorite of my Aunt Vera. Our two homes in Skewen, South Wales were
only about a fifteen minute walk apart. I always looked forward to a visit to
Aunt Vera’s – her cooking had a lot to do with it! She was a wonderful cook;
she created wonders out of basic inexpensive ingredients. This recipe is a
re-creation from the occasions when, at eight to ten years old, I was put in
charge of the potatoes since there was a new arrival, Leonard. On a recent trip
to Wales, Leonard, his wife, Nancy and I refined the recipe. We lightened the
recipe and added a little garlic for today’s taste although Aunt Vera probably
would have added some fresh garden herbs such as thyme, mint or parsley. For
a real taste of Wales, add chopped leek at the end for more depth of flavor
and color. This dish is riveted in my memory; a classic we would now call
comfort food. The nicest part is - it is so easy to prepare!
fantail potatoes were served at the 2002 St. David’s Day Dinner in Cleveland,
Ohio. They were a hit! Try them, you will be delighted!
Yukon Gold Potatoes, med large peeled
butter, fresh unsalted, 1/3 cut into 6 slices and 2/3 reserved for
garlic, crushed (optional)
sufficient to level off at half way up the potatoes
leek, cleaned and chopped in 1/8 inch rings
oven to 425 F. Put potatoes in a saucepan of cold water. Bring the potatoes to
the boil, boil for 2 minutes. Cool the potatoes by immersing in cold running
water. Cut each potato in half crossways and make all a fairly uniform size. Put
potatoes flat side down and cut through the dome top vertically about two thirds
down and 1/8 to 1/4 inch apart on each one.
into a roasting dish 1 cup of the chicken stock and season if needed. Place the
potatoes in the roasting dish in rows with cut side down. Adjust liquid level
with water, stopping when it reaches about half way up the sides of the
potatoes. Add the kosher salt and stir gently to dissolve. Mix garlic with
melted butter then baste the tops of the potatoes, reserving the reminder of the
mix for further bastings. Place the roasting dish in the oven for 1 ½ hrs,
basting with the butter from time to time. Monitor level of water in the dish
and carefully add more as needed. When done the potatoes should be succulent
moist with crusty golden brown tops. Add the chopped leek for the last five
minutes of cooking. If necessary, turn the heat up to 450 F for 5 to 10 minutes
to finish browning and crisping the potatoes. When plating spoon some of the
broth over the top the potatoes allowing it to penetrate into the fantails!
Prep. Time: 15 minutes.
Cooking Time: 1 ¾ hrs.
Note: A small variation on the recipe is to use a
melon baller to scoop out a part of the top of the potato after finishing the
fantailing procedure. This creates a volcano look. When you baste, some of the
liquid will seep down into the middle of the potato giving you extra dimensions
Eich Tatws Popty – Enjoy Your Roast Potatoes!