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There’s something magical about a tender, melt-in-your-mouth pot roast served over a bed of creamy mashed potatoes. This ...
Throw in a half-pound of small potatoes. (Fingerlings work, as do any other variety that measures about 1½ inches in diameter.) Turn the heat to high and wait for the water to simmer.
To begin, preheat your oven to 200C but if you have a different oven you are best setting the temperature to 220C for fan oven or Mark 7 for gas ovens.
1 tablespoon minced garlic. For the lemon butter: 1 pound (4 sticks/450 g) unsalted butter, softened. 4 lemons, zested and juiced. 4 teaspoons salt ...
Toss 2 lb. Yukon Gold potatoes (about 6 medium), scrubbed, cut into 1"-thick wedges, with ¼ cup vegetable oil, 1 Tbsp. Diamond Crystal or 1¾ tsp. Morton kosher salt, 2 tsp. garlic powder, and 1 ...
Mary Berry's perfect roast potatoes Ingredients (serves 8) 1.4kg old potatoes, such as desirée, King Edward or Maris Piper, peeled; Salt; Three to four tbsp goose fat ...
Roast potatoes for 30 minutes then take them out, turn the potatoes over for even browning, and roast another 30 minutes or until most (though not all) of the liquid is absorbed.