4 firm potatoes
oil and butter for frying
salt and freshly ground black pepper
4 fl oz (125 ml) double cream (heavy cream) (optional)
oil and butter for frying
salt and freshly ground black pepper
4 fl oz (125 ml) double cream (heavy cream) (optional)
method
1. Boil the potatoes in their skins in boiling salted water.
2. Cook them slowly, drain and leave to cool. then cold chill in the refrigerator at least overnight, but longer if possible.
3. Do not peel off the skins at this stage.
4. When ready to use, heat a generous amount of oil and butter together in a deepish frying pan.
5. Peel the potatoes and cut them into small cubes.
6. Season well with salt and pepper and fry gently for about 5 minutes, turning over with a slotted spoon.
7. Pour in the double cream, cover the pan and cook for a further 5 minutes.
8. Serve hot. Add chopped fresh or dried herbs, if liked
2. Cook them slowly, drain and leave to cool. then cold chill in the refrigerator at least overnight, but longer if possible.
3. Do not peel off the skins at this stage.
4. When ready to use, heat a generous amount of oil and butter together in a deepish frying pan.
5. Peel the potatoes and cut them into small cubes.
6. Season well with salt and pepper and fry gently for about 5 minutes, turning over with a slotted spoon.
7. Pour in the double cream, cover the pan and cook for a further 5 minutes.
8. Serve hot. Add chopped fresh or dried herbs, if liked
serving amount
serves 4
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