Love roasted, love mash and I love proper chips. Bit leftfield here for a change but boulangerie potatoes are ****ing immense. Thinly sliced then layered with onion, and poached/roasted in the oven in chicken stock till moist and crispy. Try them.
Nooooo Having both is the americican way.. I only have roasts, why have mash when you can have roasters.. I only have mash with sausage and gravy.. Otherwise I see no reason to ruin a potato by mashing..
been having boulongere potatoes for years.. Have to make the onion nice and crispy before adding to each layer.. Also you omitted mentioning a good twist of freshly ground pepper and a sprinkle of good quality salt in each layer ..
And the dollops of butter. Especially on the top for the crispy brownness. Just had a golf day, pissing down rain and gale force wind. It was really nice. Anyway, chicken curry half and half was the food and it was ok but I'm about to make fish and chips now with all this talk of potato. Starving.
Ooh never put butter on the top.. Have you made it with proper homemade chicken stock? Is so much better.. Also will you be making the perfect chips thrice cooked?? It's just started pissing down here, am off to a music festival to stand in a field.. Not feeling it in this weather. What course were you playing??
Clyne. You'll have passed it the other week, on the left just after you left the pub. Cows, horses and sheep all over the course so you end up covered in ****. It's ok otherwise! Two minutes from me house but I'm ****ed if I'll ever join the place. Why the **** WOULDN'T you have the knob of butter? Why? Has to be home made stock of course. Knorr don't cut it!
Missed the thrice cooked bit. The answer is no. They were oven chips of the crinkle variety and served a purpose!
