Beef dripping Roast Potatoes
Recipe:
– peel spuds & boil for 5/8 minutes
– place them in the slow cooker for around 6 hours
– adding a table spoon of oil & a little larpack butter every 2 hours ( or when you think is best ) to keep them nice and crispy.
– after around 4 hours ( or when they are starting to brown & crisp ) add pepper & a jug off gravy or beef stock ( just so it covers the spuds not too much don’t overload them just a little so they cover the spud )
Let them cook for a extra 2 hours ( or to when you think it’s best ) oh my god.
by Coll Livia
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