If i am doing a beef joint, i do them in the fats of that. Any other roast then i do them in duck fat.
I searched and was surprised this has not been asked/started.
I tend to do a par steam over an already rapid BOILING water under. DO the slight shake/stir to ruffel the edges then grab the pan of hot fat out of the oven and check them in covering well. Occasioanlly with a small amount of salt and large crushed pepercorns with a scatering of garlic (not peeled) and herbs.
My prefered potato is desiree
I once had someone do Roast tats with BUTTER, i was surprised how these crisped up and tasted, but then i am a butter fan.
Any additions, tips, methods below.
Cheers......Q
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