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(, Sun 1 Apr 2001, 1:00)
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Cut with lots of edges and angles as these are the bits that go really crispy
Par-boil in slaled water
Drain and shake gently to fluff up, creating a larger surface area for the fat
Melt some duck/goose fat in a metal tray until very hot, add potatoes and turn so they are covered in nommy fat
Place in the top of a hot oven for at least an hour
Add crushed garlic cloves half way through
(, Mon 5 Sep 2011, 13:13, 2 replies, latest was 14 years ago)
they get an extra crispy coat.
(, Mon 5 Sep 2011, 13:16, Reply)
(, Mon 5 Sep 2011, 13:21, Reply)
Is that also 'nice', hmmm?
(, Mon 5 Sep 2011, 13:26, Reply)
the steam drying step is the imporant one. then they get super crispy
try it
(, Mon 5 Sep 2011, 13:25, Reply)
because of the great seats I'm sitting in at this Squeeze concert.
(, Mon 5 Sep 2011, 13:27, Reply)
one of them is water with slate in it, and the other one is just water, but as I pass it to you I'll tell you it is shit.
(, Mon 5 Sep 2011, 13:32, Reply)
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