Oatmeal fries well and makes a nice crunchy counterpoint to plain boiled potatoes. Serve these potatoes with any grilled or pan-fried fish.
Peel the potatoes. There is no need to turn them, restaurant-style, but trim them to a roughly uniform shape, then cook in lots of rapidly boiling unsalted water.
When they are nearly done, which will take about 20 minutes, melt the butter over a low heat and fry the oatmeal in it with the salt and pepper, stirring, for about 5 minutes or until golden brown.
Drain the potatoes, return them to the pan and shake over a low heat until all residual water has evaporated. Add the buttery oatmeal and shake and toss gently to coat. Serve at once.
© 1998 Alastair Little and Richard Whittington estate. All rights reserved.