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The Fitz Like A Glove™ Ironing Board Cover And Other Goodies
Established In 1994
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G'day from 'The High Country' in rural Victoria.
Thank you for visiting my website. I love that you're here.
Your participation in my rural business is a dream come true. One of the highlights of my life.
Whenever I visit a new website. I always want to know how much postage and handling is.
So upfront. Our flat rate postage and handling charge is $16.95 per parcel.
Regardless of how many items you put in your parcel. Or where you are located within Australia.
We live and work from our remote rural property in 'The High Country' of Victoria.
In the picturesque foothills of the Victorian Alps.
All parcels are despatched via Australia Post.
Our post office is in a remote location. So we post parcels once a week.
We hope you understand how the tyranny of distance affects a business that is in a remote, rural village.
We post parcels on Friday. From orders received by 3pm on Wednesday. And send you an email to let you know your parcel is on its way.
For our international customers, please check with Customs in your country to see if they impose extra charges on your parcel once it enters your country.
For my UK customers. It's with regret that I will be unable to continue to post parcels to the UK. The new requirement from the UK is that VAT be collected by all online merchants when an order is placed. And paid to the UK before your parcel leaves Australia. As well as. Calculate the duties payable on your parcel. To be able to complete a customs declaration. Unfortunately. I'm too small a company to justify the infrastructure required to do this.
Every Friday. From our rural alpine village. We post orders received by 3PM on Wednesday.
We then send you an email to let you know your parcel is on its way.
And we hope you love everything in your parcel. ~Carol❤️
These. Are. Delicious. But. Be warned. The potatoes. Before roasting. Need to be prepared one day ahead of time.
2.5 kg medium Maris Piper potatoes. ( I use plain white potatoes.)
4 tablespoons goose fat or unsalted butter.
1 bulb of garlic.
A bunch fresh sage.
(Or your herb of choice. Fresh thyme. Rosemary. Also work).
One day ahead of time.
1. Peel the potatoes, keeping them whole, and ideally all about the same size (8cm). Parboil them in a pan of boiling salted water for 15 minutes - this will ensure that the insides become really fluffy.
(I put mine in a steamer basket over the boiling water for 20 minutes. The outcome is the same.)
2. Drain in a colander and leave to steam dry for 2 minutes - this will help the fat to stick to the potatoes.
(I put a lid over my colander to keep the steam in.)
Give the colander a few light shakes to chuff up the edges of the potatoes, giving you maximum surface area for a crispy exterior as they roast.
(You must rough up the edges for a crispy roast potato.)
3. Place the goose fat or butter and 1 tablespoon of oil in your largest roasting tray.
Tip in the potatoes, add a good pinch of sea salt and black pepper, then toss to coat, and spread out in one fairly snug, even layer but with small gaps between them.
4. Cover and pop in the fridge overnight. This is absolutely essential!
On The Day Of Roasting
1. Preheat the oven to 180°C/350°F
2. Squash the garlic bulbs, then lightly crush each unpeeled clove and add to the tray - this gives you sweet, caramelised garlic and adds a gentle perfume to the potatoes.
(I use my meat hammer/mallet/tenderiser to do this.)
3. Roast for 1 hour, or until the potatoes are crisp and golden all over.
4. Remove the tray from the oven. We're nearly there, but we've got one last application of love and care, which is the game-changer.
Gently half-squash each potato with a fish slice or masher so they kind of push into each other and fill the tray.
(I use a potato masher. The operative word is - gently! You don't want to flatten them.)
5. Pick the sage leaves. Or your herb of choice and - importantly - toss with a little oil (this will transmit the flavour and make them deliciously crisp).
Sprinkle the herbs over the potatoes and roast for a further 20 to 25 minutes, or until golden and amazing. Heaven - you could even serve these on their own in a restaurant, they're so good.
And I agree. These could be a meal on its own!
Try them. And let me know if they change forever how you make roast potatoes.
You can view this recipe on these 3 links:
Brought to you by The Roadworks Apron. So big. It covers all of you! You can visit it on the link below.