Potato Possibilities - DWC Magazine

Potato Possibilities

Potato Possibilities

By Mike Devlin

Depending upon who you ask, and where they live, potatoes are either number one, or right up there, when it comes to vegetables. And with the potato the possibilities of what you can do with it are endless.
 
But every now and then you stumble across an unbelievable dish to cook. And I am going to do that for you today. Easy, tasty, and requires little effort, so let's get on with it, shall we?

What you need:
Small new potatoes
Water
Oil
Salt
Malt vinegar

Firstly clean the potatoes if they need it, but do not peel them. Drop them in a pan of cold salted water, and bring to the boil. Whilst you are waiting for this to happen, switch your oven on, at 220c/430f, and put a baking pan inside with a good dose of oil in it.



They should be done 15-20 minutes after it starts to boil, so you can now drain the pot.

You are going to need a towel for this bit, as you probably don't have asbestos fingers like I do after cheffing for so long. So go grab one. I'll wait.

Okay, now using a towel pick each potato up one by one, and gently crush it. You don't want to flatten the thing, or have it falling apart, but you do want to break it. Repeat with all of them.


Pull that hot baking pan out, and carefully put the potatoes into it (it will sputter and sizzle) with the broken part of the spud facing up.

Spoon some of the hot oil all over the potatoes, and then liberally throw flaked sea salt all over, followed by the malt vinegar (this will definitely cause the oil to spit). Now put it back in the oven.



After 20 minutes go have a look, you are wanting crispy burnt edges particularly where you opened the potato when you crushed it. If not, put 'em back in for another 10 minutes or so.

When you are happy with the look, take out and repeat with the salt and vinegar. Insert into face.



Tastes like a British chip, but also like a roasted potato. Good, huh?

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