Oh No TJ roasties are a totally different animal to jacket potatoes - much more fattening. Roasted in the oven with oil. I might just go and make some. Tracey x
Oh No TJ roasties are a totally different animal to jacket potatoes - much more fattening. Roasted in the oven with oil. I might just go and make some. Tracey x
Oh No TJ roasties are a totally different animal to jacket potatoes - much more fattening. Roasted in the oven with oil. I might just go and make some. Tracey x
Oh No TJ roasties are a totally different animal to jacket potatoes - much more fattening. Roasted in the oven with oil. I might just go and make some. Tracey x
Oh No TJ roasties are a totally different animal to jacket potatoes - much more fattening. Roasted in the oven with oil. I might just go and make some. Tracey x
We changed our oven recently and it made a huge difference, we have some cooking at this moment. Our last oven was a joke, 5/6 burners did not work and the one that did was so weak if the ceiling fan was on it would blow it out. Jacket spuds took 3 hours to cook, and the oven heated the whole house. Our method is similar to Tracey's: - part boil, drain the water then shake in the pan to rough up the edges (important for crispy bits) - preheat oil in a tray - I dont know what temperature but as hot as you can - we sometimes add garlic too - tip potatoes into tray, baste with oil, shake 'em around every so often and baste again. Never heard of the deep fry method, but if you can get your oil hot enough it should serve the same purpose.
We changed our oven recently and it made a huge difference, we have some cooking at this moment. Our last oven was a joke, 5/6 burners did not work and the one that did was so weak if the ceiling fan was on it would blow it out. Jacket spuds took 3 hours to cook, and the oven heated the whole house. Our method is similar to Tracey's: - part boil, drain the water then shake in the pan to rough up the edges (important for crispy bits) - preheat oil in a tray - I dont know what temperature but as hot as you can - we sometimes add garlic too - tip potatoes into tray, baste with oil, shake 'em around every so often and baste again. Never heard of the deep fry method, but if you can get your oil hot enough it should serve the same purpose.
We changed our oven recently and it made a huge difference, we have some cooking at this moment. Our last oven was a joke, 5/6 burners did not work and the one that did was so weak if the ceiling fan was on it would blow it out. Jacket spuds took 3 hours to cook, and the oven heated the whole house. Our method is similar to Tracey's: - part boil, drain the water then shake in the pan to rough up the edges (important for crispy bits) - preheat oil in a tray - I dont know what temperature but as hot as you can - we sometimes add garlic too - tip potatoes into tray, baste with oil, shake 'em around every so often and baste again. Never heard of the deep fry method, but if you can get your oil hot enough it should serve the same purpose.
We changed our oven recently and it made a huge difference, we have some cooking at this moment. Our last oven was a joke, 5/6 burners did not work and the one that did was so weak if the ceiling fan was on it would blow it out. Jacket spuds took 3 hours to cook, and the oven heated the whole house. Our method is similar to Tracey's: - part boil, drain the water then shake in the pan to rough up the edges (important for crispy bits) - preheat oil in a tray - I dont know what temperature but as hot as you can - we sometimes add garlic too - tip potatoes into tray, baste with oil, shake 'em around every so often and baste again. Never heard of the deep fry method, but if you can get your oil hot enough it should serve the same purpose.
We changed our oven recently and it made a huge difference, we have some cooking at this moment. Our last oven was a joke, 5/6 burners did not work and the one that did was so weak if the ceiling fan was on it would blow it out. Jacket spuds took 3 hours to cook, and the oven heated the whole house. Our method is similar to Tracey's: - part boil, drain the water then shake in the pan to rough up the edges (important for crispy bits) - preheat oil in a tray - I dont know what temperature but as hot as you can - we sometimes add garlic too - tip potatoes into tray, baste with oil, shake 'em around every so often and baste again. Never heard of the deep fry method, but if you can get your oil hot enough it should serve the same purpose.
