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(
rob, Wed 29 Nov 2006, 16:33)
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it's best to do thisby first heating the oil in a roasting tin till it is hot as fuck, and then coating the spuds.
hot oil goes to work crisping your potatoes straight away.
surely everyone knows this after Nigella did it, but goose and duck fat makes the best roast potatoes when used in this way
(
Vipros. clever got me this far, then tricky got me in, Mon 15 Sep 2008, 21:10,
1 reply,
16 years ago)
AlsoA fine dusting of semolina makes your spuds extra crispy and extra tasty.
(, Mon 15 Sep 2008, 23:32, Reply)
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