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Potatoes
Mon 1-Feb-10
8:18 pm
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JoannaS
Latvia

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Our local hotel makes baked potatoes similar to your Kate and serves them with ham, marinated onions and courgettes.

Mon 1-Feb-10
10:27 pm
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Shereen
Near Belfast, Northen Ireland

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School dinners spoilt potatoes for me for years. Much to my husband G's dismay I'd reach for rice, pasta, couscous, noodles or bulgar. Any carb apart from the humble spud.

I've been re-acquainting myself with potatoes in recent years in an effort to incorporate them in more meals. I think my favourite way to serve them is the old-fashioned champ my Gran used to make. Boil floury spuds. Simmer scallions in milk and butter. Then use a ricer on the potatoes and mix them carefully into the warm, milky mixture. Add a knob of butter and plenty of black pepper when you serve them.

Thu 25-Feb-10
8:34 pm
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brightspark
Wilts

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I don't like frying chips - and I shouldn't either(!) - so I tend to do my own oven chips. I read somewhere about coating them in semolina, and that has worked really well.

I ran out of semolina last week, and I used ground rice instead - they were better still.

My method is to cut the chips very chunky (I suppose they're called steak chips), and then bring them to a boil in a saucepan, and immediately take them off the heat, and drain. Drizzle in some olive oil, and then toss in semolina or ground rice, and put in a single layer in a non-stick pan (mine is a pizza tin) in a hot oven for about 15-20 mins depending on the oven temperature.

Magic.

Magic

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 'A hug,' said Pooh 'is always the right size!' 

Thu 25-Feb-10
9:46 pm
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danast
Argyll, Scotland

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They even sound healthy BS

Old teachers never die, they just lose their class

Thu 25-Feb-10
9:49 pm
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brightspark
Wilts

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Certainly nicer than shop-bought oven chips that are very dry and tasteless - only prob is that I can eat more of the home-made ones!

Whistle

"How do you spell 'Love'?" (Piglet). 

"You don't spell it, you feel it" (Pooh).

 'A hug,' said Pooh 'is always the right size!' 

Thu 25-Feb-10
11:23 pm
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Danny
Scarborough, England
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Our approach is similar, BS, but minus any semolina or rice dust/

That never seemed to work for us. Cry

Never knowingly underfed

Fri 26-Feb-10
9:55 am
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brightspark
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Dust, anyone?

(Little Britain Big_Laugh)

"How do you spell 'Love'?" (Piglet). 

"You don't spell it, you feel it" (Pooh).

 'A hug,' said Pooh 'is always the right size!' 

Sat 28-Apr-12
10:52 am
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SumpRat
Reading

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I've started to coat my roast potatoes in flour just before they go in the over (after par-boiling them first of course). My friend thought I was mad until she tasted the result. smile

 

Simon

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Sat 28-Apr-12
8:46 pm
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Terrier
York

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I always use semolina on my roasties

Sat 28-Apr-12
9:30 pm
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SumpRat
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Terrier said:

I always use semolina on my roasties

must try that

A well fed rat is a HappyRat    A smile a day keeps the psychiatrist away.

Sun 29-Apr-12
9:39 am
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Terrier
York

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dried of course Simon, don't try the Ambrosia stuff smile

Sun 29-Apr-12
9:57 am
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danast
Argyll, Scotland

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wave Good one Janet.  I love it.  big_laugh

Old teachers never die, they just lose their class

Sun 29-Apr-12
12:42 pm
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Danny
Scarborough, England
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Tastes vary, don't they?

I tried semolina on roasties but did not like it TBH.

These days I preheat the goose fat or oil and sprinkle in garlic powder, ground black pepper and salt. Then I tip in the parboiled beauties and give them a good but gentle stirring around until fully coated. 

I think one of the secrets of great roasties is in the timing. I try to ensure they are the last thing to go on the table so that they are still crispy from the oven. They lose crispness fairly quickly. 

Never knowingly underfed

Sun 29-Apr-12
2:20 pm
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SumpRat
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Terrier said:

dried of course Simon, don't try the Ambrosia stuff smile

big_laugh

A well fed rat is a HappyRat    A smile a day keeps the psychiatrist away.

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