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So many guides on achieving the perfect, crisp roastie. However, that end result is not what I crave. No. What I crave is in fact the dark, leathery and soft variety. The type you would find sitting amongst your local butchers who is serving them on a lunchtime with beef and gravy, curry or other toppings. You know the type.
Is it the use of a waxy spud rather than floury variety?
Is it the fact they were once crisp but have given in to a heatlamp for several hours being kept warm?
Is it the type of oil?
Is it the cooking temperature?
Is it in the par-boil?
Is it the use of a waxy spud rather than floury variety?
Is it the fact they were once crisp but have given in to a heatlamp for several hours being kept warm?
Is it the type of oil?
Is it the cooking temperature?
Is it in the par-boil?
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