Originally posted by covbob
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Originally posted by NickFitz View PostMy method is as follows, for what it's worth:
- Cut the spuds up into chips. (I peel them first, but some prefer not to.)
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Morning denizens
Woke up at half five, for no good reason. Despite my best efforts I haven't been able to get back to sleep, so I've given up. Now waiting for the coffee to brew
Sort of cloudy out there. Bit chilly tooComment
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Originally posted by mudskipper View PostWee skinny ones, or fat chunky ones, or McCain oven sized ones?
I have two favoured styles, depending on circumstances. For something like a steak I'll go with thin, french-fry-style ones. The other approach is to cut the spuds into disks about 3-5mm thick; if the spud is very large, it may be cut in half first. The aim is to have the biggest ones be about an inch to an inch-and-a-half at their widest diameter. These are the optimum choice for something with a sauce or gravy, such as chops or a casserole, as the larger surface area allows for more gravy to be scooped in a single mouthfulComment
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Originally posted by NickFitz View PostA very important question indeed
I have two favoured styles, depending on circumstances. For something like a steak I'll go with thin, french-fry-style ones. The other approach is to cut the spuds into disks about 3-5mm thick; if the spud is very large, it may be cut in half first. The aim is to have the biggest ones be about an inch to an inch-and-a-half at their widest diameter. These are the optimum choice for something with a sauce or gravy, such as chops or a casserole, as the larger surface area allows for more gravy to be scooped in a single mouthfulComment
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