By Tonia Buxton
These little chaps neither sound nor look very endearing, but they taste delicous. They are so addictive – once you’ve eaten one you can’t stop until they’ve all gone! I wonder whether ‘smashed’ refers to the state of the potato after being bashed open or the effect of them being steeped in wine . . . A bit of both?
Pour enough rapeseed oil into a deep heavy-based pan to fill it to one third. Heat the oil until it is shimmering, then fry the whole potatoes, a few at a time, for 10 minutes, or until golden brownand soft inside.
Transfer the cooked potatoes to kitchen paper to drain, while you cook the remaining batches.
Drain the remaining oil, put the potatoes back into the hot pan, and dry