What potato side with roast lamb?

[BigDahliaFan]

Roast, dauphinois, mash? What do yo7 reckon...

I'm leaning towards dauphinois as then don't need to make gravy (my nemesis)

I was going to say dauphinoise before I even saw your options. Delicious!

Dauphinoise would always be my first choice with roast lamb. You can also thinly slice some good potatoes eg King Edwards, spread them out in a large toasting tin and put the lamb leg to roast on the shelf above the potatoes so the potatoes are roasted in the lamb fat until they are crunchy. If you stuff some slices of garlic and rosemary into slits in the lamb, the potatoes take the flavours. Hideously fattening but absolutely delicious.

Dauphinoise here too - or boulangere maybe

Dauphinoise or Boulanger

Boulangere

Dauphinoise

Or fondant.

Roast. I like to serve roast lamb with onion sauce and there would be too much white on the plate with dauphinois and the sauces would compete.

In summer I like to serve roast lamb with a mint and redcurrant jelly glaze, new potatoes and a well dressed salad.

Also. Leeks in cream. Not creamed leeks. Leeks in cream.

Dauphinoise. Yummy.

Boulanger

Kids would say roasties or mash. Dauphinois a bit of a faff.

Lyonnaise.

Hasselback - was just thinking about these today as I have some spare baking potatoes.

Roast potatoes cooked with rosemary. I use Maris piper and boil them until they’re almost cooked through, then drain, cover the pan and shake gently to make them floury. Toss in a piping hot roasting pan containing a 50/50 mix of olive oil and butter and a few peeled and slightly crushed garlic cloves, then scatter some fresh sprigs of rosemary over the top. Roast until golden and crunchy on the outside then pile into a serving dish and scatter with a little sea salt.

Roast. But even if you do some other type, lamb gravy is so delicious especially when a bit of mint sauce has mixed in with it you should make it anyway.

I prefer dauphinoise. My secret is to crumble Boursin cheese in between the layers of sliced potato and onion, then pour in the cream and top with gruyere.

Mash with lamb. I love dauphinoise but prefer them with steak or beef.

For me its either roasties or dauphinois - depending on the veg

If Im doing cauliflower then its roasties cos cauliflower to me is cauliflower cheese so dauphanois would be over kill

I also love roasted onions with lamb, so yummy

Dauphinoise.

Fondant gets my vote.

Never heard of onion in dauphinoise. Do you chop it or slice it ? I’ve just tried the new flavour Boursin - garlic and truffle. It’s really nice and might work well in your recipe.

Colcannon mash.

Roasted onions...yes! Thank you.

May do roasties and then a pumpkin gratin with sage and Gruyère.

But dauphinois would fit better time wise too...

What is it you struggle with with gravy out of interest?

I've heard a few people say this and wondered how/why gravy is difficult? I just mix 3 or 4 teaspoons of cornflour into double the amount of cold water (its really not an exact science though!) and chuck the whole lot into the meat juices

the meat juices are usually combined with a couple of stock cubes, a dollop of redcurrant jelly, a mug of water and a glug of wine/cider that was all put in the roasting tin before cooking. I pour them into a sauce pan at the end whilst the roast is resting, bring to a boil and then add the cornflour mixture and stir.

non lumpy tasty gravy in literally seconds.