Whats on your Spud?
Discussion
Melman Giraffe said:
Shaw Tarse said:
How are you doing your spuds?
I pop mine in the oven around 200c until soft in the middle a crisp on the outside. I don't bother with foil or salting the skin.Works every time for me
<if> you get a good one, Lurpak & a grind of salt & pepper.
Bestest boiled pots I've had were in Portugal, served salted & a lump of butter!
Good mash, (ok riced with butter & salt)
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