test please delete

[NickFitz]

Glad to hear it! Sausages and mash here tonight - proper thick Lincolnshire sausages from our butcher.

Nice!

[NickFitz]

Real, proper early night for me

[Alias]

[mudskipper]

My method is as follows, for what it's worth:

1. Cut the spuds up into chips. (I peel them first, but some prefer not to.)

Wee skinny ones, or fat chunky ones, or McCain oven sized ones?

[mudskipper]

Morning!

[Alias]

Not liking the cold and dark mornings

[NickFitz]

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 too

[NickFitz]

Wee skinny ones, or fat chunky ones, or McCain oven sized ones?

A 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 mouthful

[FiveTimes]

Morning

[mudskipper]

A 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 mouthful

Presumably the par boil time varies depending on size.