Steam the potatoes in their skins until barely tender. Drain and cool.
Simmer the hazelnuts in a little water for 3–4 minutes, then drain, skin and dry. Gently fry them in a little hazelnut oil until brown and set aside to cool. Crush roughly.
Peel the potatoes and slice thinly. Sauté in hazelnut oil, using just enough to brown the potatoes without becoming oily. Remove to a heated serving plate.
The preparation of the sauce must be done as quickly as possible or the potatoes will become soggy. Add
Once it is reduced to a coating sauce, add a squeeze of lemon juice and season. Pour over the potatoes, scatter with the crushed hazelnuts and serve.
‘If the Englishmen were Romans, one of their household gods would no doubt have the shape of a potato.’
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