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( , Sun 1 Apr 2001, 1:00)
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I made some excellent roast beef and Yorkshire puddings at the weekend. Managed some of my finest roasties too
( , Tue 4 Nov 2014, 11:38, 2 replies, latest was 11 years ago)

Roasties can be a contentious issue in my house.
( , Tue 4 Nov 2014, 11:40, Reply)

( , Tue 4 Nov 2014, 11:46, Reply)

People get drunk at a wedding
( , Tue 4 Nov 2014, 11:49, Reply)

But now I just put my joint of meat on the top shelf of the oven and the roast tin for the spuds on the shelf below it. The tin collects the juice which I then use to roast the spuds. QED.
( , Tue 4 Nov 2014, 11:55, Reply)

( , Tue 4 Nov 2014, 12:03, Reply)

^ Pro tip ^
( , Tue 4 Nov 2014, 12:09, Reply)

Peel and chop into large chunks. Boil for 5 mins until edges starting to crumble then drain and leave to dry out. Stick a roasting tray in the oven with olive oil with beef dripping in it too. Season the tray with salt and leave to get FUCKING hot. Chuck drained spuds into oil, toss it around a bit and leave it in at 230 for an hour. Crispy outsides, brown bits and fluffy inside.
WIN
( , Tue 4 Nov 2014, 11:56, Reply)

Also remember to give your spuds a bit of a shake to break down the edges if they need it.
( , Tue 4 Nov 2014, 11:58, Reply)

I always boil for much longer ... maybe 10-15 mins to try and fluff them up more.
( , Tue 4 Nov 2014, 12:03, Reply)

I'll try it your way.
( , Tue 4 Nov 2014, 12:06, Reply)

I usually put the spuds onto boil about 1hr 10mins before I'm serving - 10 mins to start boiling, 5 mins actual boiling, rest of the time in the oven.
( , Tue 4 Nov 2014, 12:08, Reply)

( , Tue 4 Nov 2014, 11:45, Reply)
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