By Keith Floyd
This is the perfect brunch dish, ideal on a Sunday morning with some chilled champagne and freshly-squeezed orange juice. Don’t panic about making the potato baskets – you just need two wire or metal strainers, one slightly smaller than the other. The potato mixture is sandwiched between the baskets and deep-fried in hot oil. I would suggest, though, that you make these up in advance – better still, ask your spouse to do it.