"Make your roast potatoes big and chunky !!! ??

[Amigo]

We also have mash mixed with mashed swede. Definitely a touch of the Irish! 🙂

 

[FM001]

I can assure you the only way to cook roast potatoes is to use King Edwards, large chunks, par boil for 10 minutes, drain and “fluff” up and roast in goose fat at 220 c for 45 minutes. Stuff the carbs and calories and fat, it’s Christmaaaasss!!! 😉

Another way is to heat up the fat on the hob and then toss in the par boiled kings, carefully turn them in the fat then sprinkle over a beef oxo cube, cook on max heat in the oven until golden and crispy, it pays to turn them a few times during the roasting. The addition of the beef oxo cube makes them extra flavoursome.

 

[Amigo]

Apparently sprinkling semolina grains onto them before roasting also makes them extra crunchy!

 

[eggyg]

We also have mash mixed with mashed swede. Definitely a touch of the Irish! 🙂

We always have mash potatoes, roasts and carrot and swedemashed. Apparently my dad’s family sailed over from Ireland to Scotland many years ago, so there you go!

 

[eggyg]

Another way is to heat up the fat on the hob and then toss in the par boiled kings, carefully turn them in the fat then sprinkle over a beef oxo cube, cook on max heat in the oven until golden and crispy, it pays to turn them a few times during the roasting. The addition of the beef oxo cube makes them extra flavoursome.

Ohhh, sounds good, might try that.