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 / Hands on time 30 mins / Total time 1 hour 10 mins / V Vn Df
1 kg potatoes (roughly 4 baking potatoes)
1 tsp of rapeseed oil
1 ½ tsp plain flour
Few sprigs of thyme (optional)
1. Preheat your oven to 200°C/180°C fan/400°F/gas mark 6. 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 in a large saucepan and fill with cold water just covering the potatoes. Season well with salt and bring to the boil before reducing the heat and simmering for 2 minutes
2. Once boiled, pour the potatoes into a colander and give them a good shake to rough them up a bit. Add one and half teaspoons of flour and give them another good shake until evenly covered.
3. Tip out onto a baking tray and drizzle evenly with oil. Give it a toss until well covered. Season well with salt and scatter a few thyme sprigs on top.
5. Roast in the oven for 15 minutes before removing and giving a second shake. Return to the oven and roast for a further 25 minutes, shaking halfway through. Discard the thyme storks and serve as part of a roast dinner.
If you’ve had a go at making any of my recipes, I’d love to hear from you. Follow me now @corrieheale and tag your recipe pictures using #corriesrabbitfood.
V– Vegetarian Vn– Vegan Df– Dairy free