Now for the glaze. It starts with dark brown sugar. I keep adding ketchup and yellow mustard until it tastes right. I add tomato paste for depth. I also drizzle in a little honey for complexity.
All ready for the oven.
Had I not used the parchment, I would have been able to get the glaze down the sides during the second slathering. Live and learn.
Let's move on to the potatoes. These have to be steamed. Cut your baking potatoes into 1" dice and add them to a steamer. Do not let the boiling water touch the potatoes. Cook for 20-25 minutes. In the meantime, get your dairy together. I was out of milk, so I used half and half. I also differed from Cook's Illustrated in that I steeped four huge cloves of garlic in the dairy.
Once the potatoes are done, you have to return them to the hot dry pot and cook any remaining moisture away. Then, get thee to a standing mixer. Work fast.
- Chicago Metallic Popover Pan
- Chicago Metallic Mini Loaf Pan
- All-Clad 3-qt Saucepan
- All-Clad Steamer Insert
- All-Clad 2-qt Saucepan
- KitchenAid Stand Mixer
- Wilton Tip #8B