Madsen Pirie

Ever since I learned Delia’s trick I’ve enjoyed good roast potatoes. My technique is to par-boil the potatoes for 8 minutes first, then shake them about in the pan with the lid on to roughen the edges. Then I dry them on kitchen paper towel before putting them in a baking tin with goose fat (very important). I give them about one and a half hours, basting them occasionally. That’s it.  They come out a lovely golden brown outside with a few crisp edges, but fluffy inside. Roasting them on a shelf underneath my Christmas goose, they came out perfectly. Mmm… By the way, it’s a whole year today since I posted anything on anotherfoodblog.com, but Robert, who’s taken it over, seems to be enjoying it.

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