Roast Spuds

[Auntynorm]

G'day Troops.

 

Your favourite Aunty has put on it's apron. Been meaning to put this up for a while but got too stoned.

Get as many Desiree spuds as you will need to feed the crew. Peel and par boil, 3-5 min. Drizzle olive oil over them while still hot and sprinkle finely chopped rosemary and herb (optional), some fresh ground salt and pepper. Cover and put in the fridge for at least an hour preferably over night. Then put into roasting pan with pumpkin, sweet potato, carrots and onions, add a bit more oil and cook until golden brown, then attack. Fot those of us who eat meat, any roast meat goes with this, slow cooked venison haunch is superb, just add some rich, thick gravy for a magnificient meal.

 

:guitar: :guitar:

[The Hash Nibbler]

Mmmm....had a Roast last night Aunty, slow cooked all arvo. Best smell in the world..... besides juicy buds of course. . Thanks for ze spud tips, try that next roasting. Cheers. Gh72

[TheTreeBoundRat]

Nice Norm.

 

Better get them potatoes in the ground i think

[Delta 9]

Roast for me last night too! Had lamb, was awesome. Might have to start being more creative with my herbs and spices...

[STONEDAJ69]

Hey, aunty, I've never done the fridge part - is there any particular reason you do this - ie taste or texture or something?

[Auntynorm]

G'day AJ. The oil soaks into the still hot boiled spuds as does the flavour of the rosemary and/or herb, and putting them in the fridge sets the spuds and stops the cooking. This gives you a beautifully crisp, crunchy outside and a melt in the mouth inside when you roast them. You can gently score the surface of the hot boiled spuds, with a fork, to get an even better result with the flavour and they look flash too, the dinner guests will love 'em. Nice by themselves with sour cream and chives.

 

Fucking glorious!!! :guitar:

Edited May 2, 2011 by Da Boogie Man