What’s the deal with the Quaker Oats man? Who is he? Is he an actual real person?
On my way back from the hospital I could see his stupid smug face staring up at me from my shopping bag. ‘What the hell is he so happy about’ I thought. Knob.
On further investigation, I discovered he wasn’t supposed to represent an actual person but in 1909 the ‘Quaker Man’ was identified as William Penn, the 17th-century philosopher and early Quaker, who I thought, bore a striking resemblance to Danny Devito’s Penguin in Batman Returns. That being said, today’s ‘Quaker Man’ doesn’t seem to resemble either William Penn or Penguin, so what the hell?
Jumping forward to 1969, I was surprised to learn that the ‘Quaker Man’ now known as ‘Larry’ by insiders at Quaker Oats, was illustrated by Saul Bass, a famous American graphic designer, known for his iconic poster art and film title sequences. Okay so ‘Quaker Oats Man’ has gone up in my estimation but I still hate him, stupid hat wearing twat. STOP SMILING AT ME!
Anyway, enough about the ‘Quaker Oats Man’, lets talk roasties because Christmas Day is literally this week, AGH! For the first time ever, I’ll be making Christmas dinner, I mean how hard can it be right? If you get the roast potatoes right you can’t go far wrong… Roast potatoes… Shit. I’ve never actually made roast potatoes before. Okay so a little practice was in order but after several attempts, I am now the proud owner, of a roast potato recipe that makes crispy, fluffy roasties without drowning them in oil. I prefer to save my calories for mince pies thank you. Oh, and if you want to know what I’m making for Christmas dinner, then check out my blog on the 23rd of December for a special Christmas post and recipe.
Light & Crispy Roast Potatoes
Serves 4 / Takes 1 hour 10 mins / Vegan
(30 mins to prepare, 40 mins to roast)
1kg potatoes (roughly 4 baking potatoes)
2 teaspoons of oil
1 1/2 teaspoons of plain flour
Few sprigs of thyme (optional)
Spray Sunflower oil
1. Preheat your oven to 200°C (180°C fan)
2. Cut 4 large baking potatoes into 4 evenly sized pieces (I leave the skins on mine but you can peel them if you prefer.) Put them in a large pot and fill with cold water just covering the potatoes. Season with salt and bring to the boil.
3. Once boiling, reduce heat and simmer for precisiely 2 minutes.
4. Once boiled, pour the potatoes into a Collendar and give them a good shake to rough them up a bit. Then add one and half teaspoons of flour and give them another good shake until evenly covered.
5. Tip them out onto a baking tray sprayed well with sunflower oil and cover in a teaspoon of sunflower oil. Toss them around until covered and then give them an additional spray of oil. Season well with salt and scatter a few thyme sprigs on top.
6. Roast in the oven for 15 minutes. Remove, give them a shake and another spray of oil and continue to cook for a further 15 minutes. Remove for one final time, give them a shake and a spray and cook for another 10 minutes. Finally remove from the oven, discard the charred thyme storks & serve as part of a roast or simply covered in a bit of vinegar and mayo (no judgment).
If you’ve had a go at making my roast potatoes or any of my recipes, I’d love to hear about it @corrieheale email@example.com