to be doing this at the first time at the age of 32?

[StealthPolarBear]

Making yorkshire puddings and roast potatoes
I'm going to try, today
Wish me luck

Yum

Try adding some sliced onion to the tin when roasting tatties

Parboil for ten/fifteen mins good shake and olive oil
Roast them until crispy, don't go by time, go by how they look

Hungry now!

I take a normal sized potato and cut it into about four - that picture is not mine lol!

However, I don't have mine much bigger than those, and believe me, the wee slices in the top are gorgeous, you get loads more crunch to your tattie.

I love someone else's idea of tossing it in flour, salt and pepper too, I think I will do that tomorrow.

I use delia's yorkshire recipe, and have never gone wrong yet.

I think they're called hasselback potatoes Ann.

I had bought a spare Christmas lunch as there was a real possibility we would get snowed in and not make it to my Mum's for Christmas- but we did so we're having it tomorrow instead now.

I might have to try some of Ann's potatoes

The shaking of the parboiled spuds is the key - they should be all fluffy with bits of mash in the bottom of the pan (note to self: time how long you parboil them for, don't just guess!).

Yorkies - I'm a very reasonable cook but these are something I have NEVER managed to make successfully. I may give it a go. Maybe.

Parboil- put the spuds in cold water and bring to the boil. Then drain them. Don't let them cook through, you just want the outsides to be soft enough th fluff up.

The oil must be hot, baste the spuds as they go in. And turn the oven up high.

And you must eat them straightaway, they will go soft if they hang around.

Yorkshires - if I make them, the DC save them for pudding with golden syrup. If I want crispy ones I use Aunt Bessie's recipe

Toptastic never fail yorkshire pud recipe - equal volumes of egg/flour/milk (measure in a jug), whisk together, cook at ~230C for 10-15 minutes (make sure oil is v hot first).

Roast spuds - make sure once you've par boiled/drained you shake them around to fluff up the edges. Bigger surface area = more crispy bits

thanks Blather, with your name for them I googled a much better picture to show you -

''lovely roasties <a class="break-all" href="http://www.google.co.uk/imgres?imgurl=www.cookuk.co.uk/images/hasselbacks/hasselbacks.jpg&imgrefurl=www.cookuk.co.uk/vegetarian/hasselbacks.htm&usg=__wqXBBC1BhKfQrSOGXsr9x6uD4MU=&h=659&w=674&sz=58&hl=en&start=11&zoom=1&tbnid=ReGMfk4Yv1s53M:&tbnh=123&tbnw=122&prev=/images%3Fq%3Dhasselback%26hl%3Den%26biw%3D940%26bih%3D421%26gbv%3D2%26tbs%3Disch:10%2C192&itbs=1&iact=hc&vpx=677&vpy=104&dur=452&hovh=222&hovw=227&tx=153&ty=204&ei=cqkdTaGQMN-T4gbsxqiGAg&oei=bKkdTd27EYqyhAev4om4Dg&esq=2&page=2&ndsp=11&ved=1t:429,r:5,s:11&biw=940&bih=421" rel="nofollow" target="_blank">www.google.co.uk/imgres?imgurl=www.cookuk.co.uk/images/hasselbacks/hasselbacks.jpg&imgrefurl=www.cookuk.co.uk/vegetarian/hasselbacks.htm&usg=__wqXBBC1BhKfQrSOGXsr9x6uD4MU=&h=659&w=674&sz=58&hl=en&start=11&zoom=1&tbnid=ReGMfk4Yv1s53M:&tbnh=123&tbnw=122&prev=/images%3Fq%3Dhasselback%26hl%3Den%26biw%3D940%26bih%3D421%26gbv%3D2%26tbs%3Disch:10%2C192&itbs=1&iact=hc&vpx=677&vpy=104&dur=452&hovh=222&hovw=227&tx=153&ty=204&ei=cqkdTaGQMN-T4gbsxqiGAg&oei=bKkdTd27EYqyhAev4om4Dg&esq=2&page=2&ndsp=11&ved=1t:429,r:5,s:11&biw=940&bih=421''

mmm not mastered those links yet ha ha
<a class="break-all" href="http://www.google.co.uk/imgres?imgurl=www.cookuk.co.uk/images/hasselbacks/hasselbacks.jpg&imgrefurl=www.cookuk.co.uk/vegetarian/hasselbacks.htm&usg=__wqXBBC1BhKfQrSOGXsr9x6uD4MU=&h=659&w=674&sz=58&hl=en&start=11&zoom=1&tbnid=ReGMfk4Yv1s53M:&tbnh=123&tbnw=122&prev=/images%3Fq%3Dhasselback%26hl%3Den%26biw%3D940%26bih%3D421%26gbv%3D2%26tbs%3Disch:10%2C192&itbs=1&iact=hc&vpx=677&vpy=104&dur=452&hovh=222&hovw=227&tx=153&ty=204&ei=cqkdTaGQMN-T4gbsxqiGAg&oei=bKkdTd27EYqyhAev4om4Dg&esq=2&page=2&ndsp=11&ved=1t:429,r:5,s:11&biw=940&bih=421" rel="nofollow" target="_blank">www.google.co.uk/imgres?imgurl=www.cookuk.co.uk/images/hasselbacks/hasselbacks.jpg&imgrefurl=www.cookuk.co.uk/vegetarian/hasselbacks.htm&usg=__wqXBBC1BhKfQrSOGXsr9x6uD4MU=&h=659&w=674&sz=58&hl=en&start=11&zoom=1&tbnid=ReGMfk4Yv1s53M:&tbnh=123&tbnw=122&prev=/images%3Fq%3Dhasselback%26hl%3Den%26biw%3D940%26bih%3D421%26gbv%3D2%26tbs%3Disch:10%2C192&itbs=1&iact=hc&vpx=677&vpy=104&dur=452&hovh=222&hovw=227&tx=153&ty=204&ei=cqkdTaGQMN-T4gbsxqiGAg&oei=bKkdTd27EYqyhAev4om4Dg&esq=2&page=2&ndsp=11&ved=1t:429,r:5,s:11&biw=940&bih=421

Just realised I am only 31
Also I wanted to roast the potatoes in their skins as I managed them once and they were really really nice - but that seems to be against the consensus.
Do I really have to peel??

I peel.

I prefer them unpeeled, though convention somehow mandates peeling. BTW I'm older than 32 and have never made Yorkshire pudding in my life... I'm beggie but that's not really an excuse!

Oooops veggie

New potatoes roasted unpeeled with garlic and rosemary are lush. Big/old potatoes need to be peeled imo I'm afraid.

I'm veggie too but love YPs

garlic & rosemary you say...

Stealth, I'll come too if that's alright? What time's dinner?

I'll pick you up on the way if you like Jilted?

I'll do the gravy if you like stealth?

That'll be lovely Lady.

Stealth would you like me to bring an Apple Crumble?

And if I could come too I would bring wine and a raw apple cake.

dinner's planned for 5.30, which means probably about 8
Any desserts would be fabulous, thank you. Chocolates and wine also won't be turned away.

Custard to go with the apple crumble please Jilted

can you also bring some shloer or something Ann? I'm 8.5m pregnant.

btw, just seen that stealth is veggie!!! - there had best be meat with the meal or the deal's off!

With Yorkshires - don't open the oven to check on them - they will stop rising. You have to trust.

There are 2 chicken breasts for DH and 2 children

Great, DH will be out by then and the DC will be in bed. Oh wait, I have to babysit. Bugger.

Ann did we find out why you cook your roasties in wee yet?

Is there a dress code for tonight?

I'll bring Champagne and Triv.