After a huge sunday lunch and a mass excess of everytyhing , especially potatoes, this drunken query arose:
Is it true that in england you serve both roast and new potatoes with a Sunday roast meal ? And if so why?
I heard a rumour that it may only be served with spring lamb as this is when new potatoes are harvested too. Any truth in that?
Typically, you get boiled (not always new) and roast potatoes. The different style of cooking means they taste different enough to class as two separate things, and not a single large serving of potato.
Never heard anything about the spring lamb rumour, but what goes into a roast dinner isn’t really regulated, people just serve what they want.
Yes - as described above. Why does Dominos have garlic bread as an appetizer for pizza? What about a sandwich with potato salad and potato chips? True - the boiled vs. roasted potatoes are more similar, but somehow it just works.
We have mashed potatoes, roast potatoes and croquette potatoes with our roasts.
My family have always had roast potatoes (my mother does good ones ^_^). Sometimes we’d have boiled or sauteed new potatoes if there wasn’t enough time to prepare the meal proper.
I miss living at home…v_v
I’ve had both with a Sunday lunch at a restaurant/pub but hardly ever at home - just too lazy to do two! For us practically always roast but, yes, with spring lamb, when the Jersey Royalpotatoes are at their best, we might have just new pots.
My mum always served Mashed potato along with roast half potatoes (1 per person). Now that I am the one making the roasy for my family, I serve just roast potatoes, though I do lots of chunks rather than just 1 half per person. I personally would never serve new potatoes on a Sunday roast.
Dunno. We do roast and mashed potatoes.
A topic after my own heart seeing as how I’m a greedy bugger.
A typical Sunday lunch at Chateau Chowder will consist of:
Roast Lamb
Roast Spuds
Baby Carrots
Petit Pois
Mint Sauce
Gravy…the world famous Chowder gravy I hasten to add.
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New spuds are only served if they are Jersey Royals and only if we decide on boiled gammon instead of a roast
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Dessert is whatever we fancy but tends to be apple crumble avec thin custard most times.
After this we normally have a snack just to to tide us over until dinner/tea or whatever you wanna call it.
Me, a pig? never!!
I’ve seen roast, mashed and chips(chunky fries) on the same plate a lot.
Look at my location for an explanation 
Roast potatoes and boiled potatoes? Sure. With today’s joints, there’s often not enough fat to roast many.
I was coming in to say exactly the same thing. Always roast tatties, Delia’s recipe for making them crispy, sometimes with duck fat added to the pan if the joint was too anemic.
Excelp when it was gammon. When it was always boiled taters. And a white sauce with parsley to go with the meat. Pretty much the only difference I noticed after my parents split up was that we never had a joint of beef any more, and roast chicken became a lot more common.
Fucking Delia. She should be shot.
Anyway… never roast and new at once, either at home or anywhere else that I’ve eaten - I’d have remembered because it would have been so strange. New potatoes alone, if they were the potato of choice that day (regardless of meat, though the old-fashioned Jersey Royals grown with the seaweed were particularly delectable with lamb), otherwise roast and mashed or just roast (nowadays, for just the two of us, almost always just roast). How **many **different things you have on your plate isn’t what makes you a pig. It’s how **much **of the things you eat.
Sigh. I want to live in Britain.
yojimbo, I thought that the “Irish sure do love potatoes” thing was a stereotype until I went to Cork, where I saw a menu board advertising a pasta dish with potatoes in it. 
I can definitely vouch for the 2 or 3 types of potatoes on one plate phenomenon!
We have a number of Irish and British pubs in Bangkok doing up an excellent Sunday breakfast. I shall always be indebted to my British and Irish brethren for this wonderful invention.
Roast and new would not have been traditional because you normally roast old potatoes, which wouldn’t have been in season when new ones were. It’s less of a problem these days, what with hothouses, air freight and all the other reasons for eating stuff out of season.
Ditto the duck fat (or goose fat, which you can buy jars of if you’re not roasting your own goose - if you are, the last thing you need is to buy more, as goose is really greasy and so you will have all you need and then some), or else any other dripping which you have saved from previous roasts, or lard if you really have nothing else. Opinions vary as to Delia, but par-boiling potatoes, then shaking them to roughen up the surface a little before starting the roast in really hot fat is, in my experience, far from contemptible.
Smeghead might enjoy Yorkshire pudding too. 
Molly Malone’s Irish pub has the best Sunday roast in Bangkok right now. All you can eat from noon to 7pm for 399 baht (US$12), and it is GOOD. Includes dessert and a complimentary glass of house red or white wine.
Yeah a typical posh northener taking the piss out of us poor,but incredibly goodlooking southerners,dessert?
Also shoes?
Only pouffs wore shoes where I came from.
(We offered to turn Gay if we could get shoes,to commit bestality if they’d give us socks as well).
I sneer at your Sunday Dinner !not a too mention roasted Parsnips.
Just got back from the far east and am well pissed mate.
I expect to regret this tomorrow.
Potatoes go well with pasta though, I’ve had such dishes in the US.