The above picture shows potatoes that were of that standard. They were boiled till nearly cooked then drained, shaken and cooled before gently and carefully rolling in smoking hot goose fat and roasting for up to 45 minutes with occasional careful turns; they were perfection.
At the same time I made parsnips dauphinoise. They were very thinly sliced lengthwise in my new kitchen food processor (expensive and unnecessary kitchen toy but such fun), Cream, milk, nutmeg, bayleaves, honey and S&P were boiled and then the parsnips were added for a minute or two before transferring the lot to an oven dish. They were baked for 45 minutes too. They melted in the mouth but didn't photograph so well. Brussel sprouts with chestnuts were also produced but it was agreed that chestnuts spoil a good brussels sprout. We are both very fond of brussels and will have them steamed with a smear of butter on christmas day instead of tarting them up with posh bits.