well...
Peal spuds chop up quite small them wash them till there is no more starch comming out of them (clear water)

Boil the spuds in really salty water till they are quite soft (most people leave them too hard)

drain & allow to steam dry for a bit. While the fat heats up in the oven = Goose fat 200C

Gently shake the spuds to fluff them up a bit

Chuck in the oil baste them so they are all covered

Turn & baste regularly

When they are nearly done, drain off the fat and give them a quick blast @ 220C
(sittingduck Attention seeking, bullshitting fuck-knuckle, Mon 5 Sep 2011, 13:15, 1 reply, 14 years ago)

Peal? Like a bell?

( Monty Boyce, My cheese game is strong, Mon 5 Sep 2011, 13:24, Reply)

dyslexia rulz ko

(sittingduck Attention seeking, bullshitting fuck-knuckle, Mon 5 Sep 2011, 13:25, Reply)