Maximum Fit Magazine

I also love the taste of the spuds that you cut into 2 cm cubes and even leave the skin on (after washing of course)... Put some v.good olive oil into a pan (maybe to a depth of about 50 mm, break up a whole clove of garlic into individual pieces and leave the skin on (I remove the card bit at the end where the garlic connects to the _base_). Get about four or five lengths of Rosemary... Bring the oil to a good heat and toss in the potato cubes, then the garlic and top with the rosemary, fry all till the taties are cooked and golden, the oil filled with crunchy bits tatie, garlic that is begging to be squeezed onto the taties... Add a good dollop of salt and plenty of black pepper and I always do a squeeze of lemon juice. Delicious It sounds, er, reads lovely! regards sarah

I'd love to have a look at everyone's favourite potato recipe. In Australia we are so lucky to have so many varieties available... Many coming into season now. Look what I found))) http://www.mountain-breeze.com/kitchen/potatoes/index.html

Peter < This e-mail address is being protected from spam bots, you need JavaScript enabled to view it wrote in message I'd love to have a look at everyone's favourite potato recipe. In Australia we are so lucky to have so many varieties available... Many coming into season now. Look what I found))) http://www.mountain-breeze.com/kitchen/potatoes/index.html Hi O.  Have put it in my favourites list.  I love taties.  (Must be summat to do with being a northerner).

< This e-mail address is being protected from spam bots, you need JavaScript enabled to view it writes Peter < This e-mail address is being protected from spam bots, you need JavaScript enabled to view it wrote in message I'd love to have a look at everyone's favourite potato recipe. In Australia we are so lucky to have so many varieties available... Many coming into season now. Look what I found))) http://www.mountain-breeze.com/kitchen/potatoes/index.html Hi O.  Have put it in my favourites list.  I love taties.  (Must be summat to do with being a northerner). Me too)

In message <Qup4f.125401$ This e-mail address is being protected from spam bots, you need JavaScript enabled to view it , Ophelia < This e-mail address is being protected from spam bots, you need JavaScript enabled to view it writes Peter < This e-mail address is being protected from spam bots, you need JavaScript enabled to view it wrote in message I'd love to have a look at everyone's favourite potato recipe. In Australia we are so lucky to have so many varieties available... Many coming into season now. Look what I found))) http://www.mountain-breeze.com/kitchen/potatoes/index.html Hi O.  Have put it in my favourites list.  I love taties.  (Must be summat to do with being a northerner). Me too) Strange coincidence!   I found this site just a day or two ago and put it with my Favourites.    One bonus is that it covers vegetables of many kinds. I think we're covered now, don't you! http://www.thatsmyhome.com/farmers/potatoes.htm Dora

Thats called boulangere over here My immediate response to the question of favourite potato recipe would be boulangere , without hesitation. If you make it properly, you don't need to add stock because you lay the potatoes under the lamb joint in the oven, to soak up all the juices that drip off the meat. And I wouldn't add cream to it myself - seems like gilding the lily, not to mention making a very rich dish even richer. Roast leg of lamb, cooked studded with garlic and rosemary and served with boulangere potatoes and saute green beans would be my death row meal. Mind you, I had an excellent dauphinoise in a French restaurant in Kensington the other day - ever so garlicky and not excessively creamy. Beautiful. d.