In this exciting new series, we post music that sounds good on a Sunday whilst a person is roasting potatoes*
This week...
* I like mine with a dash of rosemary and a garlic clove centre-dish, for flavour. I always parboil first, but not for too long.
Lovely track,
ReplyDeleteMine's have to be done in goose fat, hence we don't have them that often.
Yup, rosemary, garlic, olive oil and lots of salt and pepper too. YUM!
ReplyDeleteCook em in a tray with some red onions and peppers and garlic, lots of olive oil. Lovely. Meanwhile, some John Holt goes quite nicely alongside.
ReplyDeletebest post title ever. :) and i like mine with olive oil and rosemary, too.
ReplyDeleteYou know, I'd enjoy potatoes roasted by any of yous - well OK, I'd have to pass on Drew's goose fat BUT! I know the music would be splendid x
ReplyDeleteJust been listening to a Chess comp, and have to report that Howling Wolf works quite well for roasting spuds too.
ReplyDeleteI hope this turns into a series.
ReplyDeleteFuck me, it's Spud-u-like!
ReplyDeleteWell Nigella, gloriously epicurean moments for moi equals a Plugrá butter-dripping chip butty for the bourgeoisie and barefoot contessas of erm, Leeds.
The potatoes should be freshly dug.
Generously smothering your spuds in goose fat Drew - are you swimming the Channel?
PS - I love you all really.
Hmm, from John Peel to potatoes in a few posts... Was that intentional?
ReplyDeleteNext week ... The Noisettes
ReplyDeleteSauté!
ReplyDeleteDo I count as a barefoot contessa of Leeds, Mr Van Dyke?
ReplyDeleteLard all the way - unapologetic!
Oh aye Beth.
ReplyDeleteMushy peas between your toes as you sashay neath the weeping willows of Hyde Park.