Given the alternative, we'll worth the extra.Yeahbut @Markymark would have to pay London prices for chips, which would buy you an entire field of spuds in Lincolnshire.
Given the alternative, we'll worth the extra.Yeahbut @Markymark would have to pay London prices for chips, which would buy you an entire field of spuds in Lincolnshire.
'Cos it makes 'em taste yummy! Next daft question...
You could cook them in the roasting tin with the beef, the fat and the juices make them taste wonderful. When the beef is cooked allow that to rest and turn up the heat to crisp the spuds off.If I'm having them with roast beef, I'll add some of the juices from the roast to the pan before shaking.
I tried it one Christmas as we had some vegetarian friend for dinner. I was surprised how good they were, the friends commented on how nice they were as well.Try it - you'll be surprised!
I had always used lard, lika wotta momma useda do, but when I was advised to cut down on animal fats I decided to give the olive oil a go and it was a revelation. Never looked back. And I get many compliments on my roasties. Salt & all.I tried it one Christmas as we had some vegetarian friend for dinner. I was surprised how good they were, the friends commented on how nice they were as well.
Depends. Sometimes I par boil, well mostly boil then in a very hot oven with oil for about 20 mins. Though this is verging on the roast potato. If I want proper chips I'd blanch at around 130 in oil, drain and cool, then crisp at around 190.
Cannibalism seems wrong for Christmas, no matter what you serve alongsideI tried it one Christmas as we had some vegetarian friend for dinner.
***SUCCESS***
(It was heating the oil before roasting)
]
You’ve got the tatties sussed, now to work on your meat carving skills...
No gravy ? Philistine !! I adore a good gravy and a roast dinner isn't complete without it. Next it'll be wholemeal bread for a bacon doorstop