Potato Punts

Preparation info

    • Difficulty


Appears in

The Potato Year: 300 Classic Recipes

The Potato Year

By Lucy Madden

Published 2015

  • About

Said to have been invented as a late-night antidote to alcohol at a New York restaurant called Simon’s, these herbed potato balls were served in fried skins with a drink.


  • 2 large potatoes
  • Vegetable oil
  • 2 oz (50 g) butter
  • Dried rosemary
  • Sea salt and freshly ground black pepper


    Prick the skins of the potatoes and lightly rub with oil. Bake in a hot oven until tender and then allow to cool. Cut the potatoes in half and scoop out the insides with a melon scoop.

    Fry the skins in oil until crisp, rub each half inside with ½ oz (13 g) butter per potato, sprinkle with the rosemary and keep warm. Fry the little potato balls and serve at once in the shells, sprinkling a little salt and pepper on each.