CheapEats.ie - a blog about food and value

6 Comments

  1. My mouth is actually watering. Yum.

  2. I can’t agree more that boiling your spuds before roasting them is the only way to get really light, fluffy and crispy potatoes. I’d only add a word of caution, that if your potatoes are as thoroughly boiled as they should be, they need to be handled very carefully when you drain off the water to avoid them breaking up completely. I cut mine into pieces smaller than quarters for extra crispiness and I always loose a quantity to what is essentially mash at the bottom of the pot.

    I’m sure it’s delicious with a centimetre of oil, but a smaller amount is nice too.

  3. Oooooh, could you use goose fat instead of olive oil? It’s not christmas without goosefat!
    (Also would agree with Martin – make sure you use enough spuds so that the loss of 3-4 to ‘mash’ is acceptable…)

  4. Once I ate 12 goose fat roasted potatoes in one sitting. I couldn’t shit for a week. The following week I got goose Aids.

  5. These are quite simply SUPERB!!! The only problem is that I need 4 OVENS TO MAKE ENOUGH TO FEED HUNGRY TEENAGERS!! EVERYONE LOVES THEM! We even make them without the Roast Chicken-just because we can- FANTASTIC AFTER SCHOOL SNACK! (“,)

    Thank YOU HESTON!