Good grief, you hardly thought I would let Christmas go by without tackling the subject of roasties, now, did you?
Though I may have spouted on at some length on the topic of roast potatoes last year, my 12-step roastie program didn’t really address the question of how our most popular potato varieties stack up when it comes to roasting. I’m here today to fix that.
Inspired somewhat by last year’s piece in the Guardian Word of Mouth blog which compared three varieties of British potato, roasted using formulae from four well-known chefs, I loosened my belt and set about the task of roasting several different kinds of Irish spud.
Step one was a trip to my local fruit-and-veg emporium… Continue reading