The best potatoes I’ve ever made

This dish has brought me so much joy, but actually a bit of strife too. Here’s the story. Without going in too deep, in a nutshell, I tested and wrote this recipe to sit in the vegetable section of my upcoming cookbook.

As I was writing the manuscript. I basically couldn’t decide what to cut, so I sent in 110, 15 more than were requested of me. That’s too many. And so came the difficult decision to narrow 110 recipes down to 95.

I started at the veggie chapter. That part was easy - the veg section was the heaviest in number, and there were quite a lot of potato dishes too, because I am *checks notes* totally obsessed with potatoes.

I somehow made the difficult decision to remove this very recipe, though I took solace in the fact that there were/are still a number of awesome potato dishes and also, removing this recipe from the book meant that I could then share it on IG and here with all of you! Win win!

Well, when it came making and eating this dish again, I was instantly reminded of just how BLOODY GOOD IT IS! All of a sudden, I was overcome with serious regret at the fact that I had taken it out of the book.

Anyway, after much back and forth, and ruminating, and agonising, here we are! The Best Potatoes I’ve Ever Made is going to live on Substack, and this lovely dish can now also be in your kitchen this weekend!

This is, for sure, one of the greatest potato dishes of all time. It is ALL OF THE THINGS: crispy, creamy, salty, sweet. And so, without further ado, I present to you…

Serves: 4 to 6 as a side

Prep time: 15 minutes

Cook time: 1 hour 10 minutes

• Large pot

• Colander

• Large lined baking tray

• Flat bottomed glass or mug

• Small frying pan

• Microplane or fine grater

• 1kg baby potatoes