Following Miss Windsor's impeccable instruction, you'll learn how to create the most crispiest and fluffy fleshed roast potatoes ever – Oh, how spiffing!
You see, here in my beloved England, roast potatoes are usually served as part of a traditional British main meal – simply known as 'roast dinner'.
Yet back in the good old days, this tasty and nutritious meal was historically eaten after church on the holy day of Sunday – referred to as Sunday roast. However, these scrumptious ‘spud delights’ are a perfect accompaniment to any hearty, meaty, or vegetarian dish of your choice.
Darlings, I recommend duck fat for this operation, because in my opinion it creates the best roast potatoes you’ll ever have the pleasure of consuming! However, if you happen to experience trouble trying to source duck fat (especially in the USA!) then please use an alternative like beef dripping, vegetable oil, or olive oil will suffice!
One more thing before you scurry off - Miss Windsor's potato of choice is her trusty, creamy coloured, red flecked King Edward Potato (curtsey please!) however, if you’ve popped by from the USA then the rather versatile Russet Potato will do.
Now, let’s have a jolly good time!
PHOTOGRAPHY BY MISS WINDSOR
Miss Windsor’s Roast Potatoes
Preparation: 40 minutes / Cooking time: 1 hour
Serves 4-6 hungry guests!
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