Comments on: Spud Sunday: Spud’s Best Mate

By: Top Ten Ways With Potatoes

Top Ten Ways With Potatoes — Sun, 20 Nov 2011 15:30:50 +0000

[...] of simple but effective ways of getting flavour and interest back into your basic spuds. Beyond adding butter I [...]

By: Potatoes Parmentier

Potatoes Parmentier — Mon, 16 May 2011 02:02:12 +0000

[...] tblsp melted clarified butter, [...]

By: Potato Galette with Coconut Rice

Potato Galette with Coconut Rice — Thu, 31 Mar 2011 10:09:38 +0000

[...] is really just a thin version of Crusty Potatoes Anna, with 2 layers of potato slices, brushed with clarified butter and baked in a hot oven until golden [...]

By: Around the web in 20 clicks… « Gluttony for Beginners

Around the web in 20 clicks… « Gluttony for Beginners — Tue, 11 Jan 2011 20:20:57 +0000

[...] of Top 20′s without mention of the brilliant The Daily Spud. Just look at this recipe for Crusty Potatoes Anna, but be warned – it may induce feelings of extreme [...]

By: Spud Sunday: Strawberry Elephants Forever

Spud Sunday: Strawberry Elephants Forever — Mon, 07 Jun 2010 03:22:59 +0000

[...] 4-6 tblsp clarified butter [...]

By: Spud Sunday: In Handel’s Day

Spud Sunday: In Handel’s Day — Sun, 04 Apr 2010 14:02:21 +0000

[...] their intake of saturated fat and carbs. Somebody has perhaps noticed the frequency with which spuds and butter are combined on this site and would like to do something about it, I [...]

By: Spud Sunday: No Spud Is An Island

Spud Sunday: No Spud Is An Island — Sun, 07 Feb 2010 15:01:49 +0000

[...] absorbed in the intimate company of its buttery best mate or plated up with a larger group of friends, the potato does what it does best when it’s part [...]

By: Spud Sunday: Mushy Mushy

Spud Sunday: Mushy Mushy — Mon, 01 Feb 2010 12:09:55 +0000

[...] The recipe uses clarified butter for frying, which has less of a tendency to burn and should also help to minimise the possibility of sticking (though not in my case, clearly). For the low-down on clarified butter, scroll to the end of this post. [...]

By: Spud Sunday: Curious Spuds

Spud Sunday: Curious Spuds — Tue, 01 Dec 2009 11:48:27 +0000

[...] no less impressive. This is the country that brought you potato gratin in its many forms, including pommes anna, a study in simplicity of ingredients and elegance of presentation, plus innumerable dishes bearing [...]

By: Spud Sunday: In Defence Of Salt

Spud Sunday: In Defence Of Salt — Sun, 11 Oct 2009 23:54:34 +0000

[...] I ate these little guys straight out of the oven and I didn’t even feel the need to add any butter, that’s how good they were. Moister than roasties, but with some of the same flavours. I will [...]