I agree, don't overcrowd your tin. Fat has to be beef dripping (when I can get it), put tin in oven about 180 fan (but depends if I'm cooking something else) with knob of dripping while spuds simmer for 5 minutes, little shake to rough up and dry then into hot fat, turning to coat. Yummm.
I think that gas ovens don’t crisp quite as well as they generate more damp than electric. I have to leave mine in a lot longer than my daughter does. However, I find that an advantage when I make a rich fruit cake.
Gardening on the wild, windy west side of Dartmoor.
He’ll love this thread, women where they should be, in the kitchen, cooking ‘proper’ meals.
Except that when I posted pics of homemade cakes he complained because he’s diabetic... he even sent a PM telling me to stop posting them ... he just likes complaining 🥱
Gardening in Central Norfolk on improved gritty moraine over chalk ... free-draining.
We're having a coquelet stuffed with ceps and bolets. I love crunchy roast potatoes with lots of gravy but the ol' teeth likes to leave them soaking in the gravy with the taste of crunchy!!
Tried great big vivaldi because it didn't matter. I knew they wouldn't work and they didn't. However, they're great for slow stews if you don't want them to break up. Horses for courses. Supermarket available spuds for roasting seem to be - in no particular order. Desiree, king Edwards, Maris Piper, Roosters, Estima. Kerrs Pinks are too fussy. Wilja are too rare. Can anyone recommend any of the unfamiliar ones that appear from time to time?
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Don't judge me 😁.
I have to leave mine in a lot longer than my daughter does.
However, I find that an advantage when I make a rich fruit cake.
Gardening in Central Norfolk on improved gritty moraine over chalk ... free-draining.
Gardening in Central Norfolk on improved gritty moraine over chalk ... free-draining.
However, they're great for slow stews if you don't want them to break up.
Horses for courses.
Supermarket available spuds for roasting seem to be - in no particular order. Desiree, king Edwards, Maris Piper, Roosters, Estima. Kerrs Pinks are too fussy. Wilja are too rare.
Can anyone recommend any of the unfamiliar ones that appear from time to time?