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you have one potato

22 by Loretta_Archive
scott wrote::throws his one potato at Rysie's head, dies happy:


nice ans short for you heliboy

nice to see yu are still reading my posts and threads.

cheers buddy
peri wrote:The gfirl just emailed me, "I've never had any desire to eat a scotch egg'.

I guess she gonna go hungry tonight

you have one potato

23 by mrarrison_Archive
cut in small wedges, parboiled for a minute, drained, roasted with black pepper, sea salt, olive oil, rosemary. cooked at 400 degrees for 25 minutes or so. during the last five minutes, top with fresh chopped garlic. cook a tiny bit more. toss.

the cut areas would have to have at least one area of caramelization where the potato starch is exposed. skins can certainly be left on.

i prefer a slight crunch on the outside without the inside getting too dry.

perfect.

you have one potato

25 by Loretta_Archive
that sounds perfect

i like to get jersey new potatoes.
cut them long ways if you get me.

cook on full power in oil and butter for about thirty minutes.

then a spoonfull of marmite or bovril in the oil mix around and then spoon over potatioes

cook for a further fifteen minutes.

now they rule
peri wrote:The gfirl just emailed me, "I've never had any desire to eat a scotch egg'.

I guess she gonna go hungry tonight
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