My 17 year old son prefers them to my owm lovely crispy roasties (with help from the M+S magic powder)...at Christmas he asked me to do a mixture of both types, which I was happy to, as the thought of peeling spuds for 14 was not nice on the day though, he admitted that mine, being as I had cooked them in goose fat and the said powder, were 'nice'...as good as it gets from the 17 year old of few words
Message posted by lymmbo on 12 January 2012 at 1:13am - IP Logged
The one I have/use is a seasoning that is sprinkled on par boiled potatoes before they go into the roasting tin, herbs are---salt black pepper celery sesame seeds and a few others, or you can buy it with Rosemary & Garlic in.
Mine is not from M&S but it can be bought from any supermarket.
I'd rather use King Edward spuds, boiled for a few minutes and drained, bash the spuds around the pan until the outside goes fluffy and place them into very hot oil, crispier still done that way
Message posted by sooz on 12 January 2012 at 9:07am - IP Logged
Quote: Originally posted by lymmbo on 12 January 2012
What's the magic powder though please??
The one I use is the M + S Roast potato seasoning, it's 99 p and in a brown cardboard packet...I love it because it doesnt alter the tast of them too much, I like them to just tast like roasties, not really of anything too spicy/different...it really does give them a fab consistency...esp when cooked with the said goose fat
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