...so we decided to have a roast but not a roast. It didn’t feel like a day for thick gravy and roast potatoes so we went back to the old Bradford spring/summer favourite; crushed potatoes.
One thing you can pretty much guarantee you can do better than a restaurant or pub can
I don't know what it is - cold fat; raw potatoes; crowding them in the pan... But anyway they are just always better at home
Potatoes and bacon with wine, cream and cheese. And not just any old cheese - it's Reblochon!
You can make this as a side dish (this recipe) or you can beef it up a bit with chicken and make it almost like a fish pie (a bit more wine and cream) with the potatoes on the top of a creamy chicken and bacon base
So here we go, no affiliation with Scotland, no particular love of Burns or Scotch Whisky so…
Taazi Khumben Alu Mattar Kar - or curried mushrooms, potatoes and peas to you and me.
This is slightly adapted from a recipe in Charmaine Solomon's Complete Asian Cookbook
Crispy skin is what this is all about
Dead easy. You can buy “Baking Potatoes” now and they are fine – they are just big spuds. It’s just a marketing thing – you can use any spud. The fluffier the better – King Edward are ideal.
To do this properly, 1lb of spuds to 1lb of butter. Not healthy but who cares?
Seems silly even putting this is in – how hard can it be, right? Just boil the potatoes – it doesn’t really matter what type but, again, floury makes your job easier.