Monday, March 22, 2010

Roast King Edwards, simple salad

There is a debate in my house about potatoes. I insist that there are times when a Dutch Cream is not the obviously best available potato option. Mel disagrees. This was an attempt to resolve the debate by taking King Edwards, skinning them, par boiling them whole, and roasting them in duck fat with swiss brown mushrooms, garlic, rosemary and olives. The skins were kept and tossed with a spice mix to use as... potato skins.

The salad was rocket, thin slices of carrot, feta and olives.

Mel remains enamoured of the Dutch cream.

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