06-08-2021, 09:01 PM
(06-08-2021, 08:16 PM)nothing Wrote:(06-08-2021, 08:11 PM)E.N. Wrote: Phew, you just need nice ones!
Rooster potatoes, cut big. Soak for a few hours, pour the water away. Parboil for about 10mins, until just starting to go soft on the edge. Meanwhile, loads of butter in a dish in the oven, with herbs and pepper. Throw the potatoes into that and roll them around well, then roast for about 45mins
Trust me
Butter?! No, no, no. Duck or goose fat! Also shake parboiled spuds in colander to fluff the edges, and back into the empty pot with a lid to steam dry a bit while the fat heats.
You're dead right about shaking, I forgot to write that!
I can see the duck fat argument, but personally I prefer butter. Both are good though