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By (user no longer on site) OP
over a year ago
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I do my own in goose fat and when served lightly season with salt.. Mmm delicious!!
A little tip too.. save the washed skins and deep fat fry for a short while, season with herbs.. makes for excellent nibbles especially if you've got guests round. If your pushed and entertaining quite a few people do them early, and crisp them up in the oven. Saves on time when partying!!  |
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By (user no longer on site)
over a year ago
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"Once the potatoes are part-boiled, fork them a little (!) to break up the surface - that way they end up super crispy. Oh, and I only use olive oil."
I like you  |
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By (user no longer on site)
over a year ago
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"Nigella coats hers in semolina
I read that as salmonella :-\
I do mine in semolina and olive oil, sprinkling of rosemary, jobs a guddun!"
Foolproof method, I use this one too  |
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By (user no longer on site)
over a year ago
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"Once the potatoes are part-boiled, fork them a little (!) to break up the surface - that way they end up super crispy. Oh, and I only use olive oil.
I like you "
He uses the olive oil on his spuds, ya naughty woman! |
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By (user no longer on site)
over a year ago
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"I do my own in goose fat and when served lightly season with salt.. Mmm delicious!!
A little tip too.. save the washed skins and deep fat fry for a short while, season with herbs.. makes for excellent nibbles especially if you've got guests round. If your pushed and entertaining quite a few people do them early, and crisp them up in the oven. Saves on time when partying!! "
Goose fat is definitely the best for roast potatoes!
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By (user no longer on site)
over a year ago
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"I do my own in goose fat and when served lightly season with salt.. Mmm delicious!!
A little tip too.. save the washed skins and deep fat fry for a short while, season with herbs.. makes for excellent nibbles especially if you've got guests round. If your pushed and entertaining quite a few people do them early, and crisp them up in the oven. Saves on time when partying!!
Goose fat is definitely the best for roast potatoes!
"
Is it hell!
You never moan at mine, they are perfection like me |
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By (user no longer on site)
over a year ago
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"Once the potatoes are part-boiled, fork them a little (!) to break up the surface - that way they end up super crispy. Oh, and I only use olive oil.
I like you
He uses the olive oil on his spuds, ya naughty woman! "
Well can use it for other things I am
sure  |
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By (user no longer on site)
over a year ago
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"Nigella coats hers in semolina
I bet she does the saucy cow
semolina mix daft arse, not mixed as a pudding!
No shit Sherlock !! "
Dave, this is you we're talking about, things have to be made clear my capeless little sidekick! |
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By (user no longer on site)
over a year ago
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"Nigella coats hers in semolina
I bet she does the saucy cow
semolina mix daft arse, not mixed as a pudding!
No shit Sherlock !!
Dave, this is you we're talking about, things have to be made clear my capeless little sidekick! "
I'm not talking to you!!  oopps lol |
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By (user no longer on site)
over a year ago
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"Nigella coats hers in semolina
I bet she does the saucy cow
semolina mix daft arse, not mixed as a pudding!
No shit Sherlock !!
Dave, this is you we're talking about, things have to be made clear my capeless little sidekick!
I'm not talking to you!! oopps lol"
I'm hurt, I was only clarifying how you should roast your king eddy's!!  |
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By (user no longer on site)
over a year ago
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"Once the potatoes are part-boiled, fork them a little (!) to break up the surface - that way they end up super crispy. Oh, and I only use olive oil.
I like you
He uses the olive oil on his spuds, ya naughty woman!
Well can use it for other things I am
sure "
Oh you can.. |
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By (user no longer on site)
over a year ago
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I know its prob some sort of cardinal sin but I par boil them and then stick them in the deep fryer for 5 mins - mmmm crispy on the outside and soft and fluffy inside xx |
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