There Can Be Nothing More
Comforting Then a Pile of Golden,
Crispy, Crunchy Roast Potatoes!
Roasties, as We Call Them in Great
Britain, are Traditionally Served
with Sunday Lunch - But, Dont Wait
until Sunday to Serve Them, They
are Great with Just About
Everything! I Remember Going to Our
Local Pub in North Yorkshire, and
If the Visiting Darts Team Was
Playing, Half Way Through the
Evening the Landlady Would Come
Around with Trays upon Trays of
Crunchy, Piping Hot Roasties -
Sprinkled with Salt-unbelievably
Sublime! The Secret to Making
Perfect Roast Potatoes is Simple;
Par-boil Them First and Give Them a
Really Good Shake in the Pan Before
Placing Them into Sizzling Hot Fat
and Turning Them Over. Serve Them
Piping Hot and Crisp from the Oven
with Lashings of Gravy and Sea
Salt, and They are a Meal in
Themselves. Ingredient Quantities
are Not by Weight, but by Potatoes
per Head - and a Very Generous
Amount as Well! Please Adjust the
Quantities to Your Suit Own
Requirements.
