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jimtaylor wrote on Wed Apr 1, 2020 1:39pm:
We've been making them for over 20 years, and they are very good.
I've not looked at the link, but we use even sized roasting spuds, garlic, black pepper, salt, rosemary, butter and olive oil.
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To make sure you slice them nearly to the bottom without cutting through, lay something thin either side of the spud you're cutting. Bits of dowel, pencils, knitting needles etc.
Hi,
I have just made my first, thank you for the advice. It didn't turn out very good though because I didn't make the cuts deep enough but only OK for first attempt.
Will do better next time
