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6
Medium
By William Lander, Shaun Searley and Daniel Morgenthau
Published 2019
For these, you must use a floury type of potato that is low in sugar, so that as they are boiled the flesh starts to break down. Most importantly, don’t shake the pan! That’s our tip to get the crispiest potato. Do be gentle when you’re draining or the potatoes will fall apart – we use a perforated tray, rather than a colander.
Rinse the potatoes thoroughly in cold water while you bring a large saucepan of salted water to the boil. Add the potatoes and gently simmer for 15–20 minutes – they should be completely cooked through but still holding their shape. Carefully drain th
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