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Potatoes

Appears in
Old Food
Old Food

By Jill Dupleix

Published 1998

  • About
Don’t you just love ‘em?
The long, spindly ones like tree roots, the creamy fat ones like baby’s knees, the tiny plump ones like eggs in a nest, and the huge nobbly ones like old men’s noses.
Don’t you just adore them mashed with a little butter and hot milk, roasted with rosemary and garlic,
boiled and tossed with fresh mint in a warm potato salad,
baked with blue cheese until crisp, brown and bubbling,
cooked slowly with a spoonful of duck fat,
finely sliced and roasted into paper-thin crisps,
baked into an edible crust on luscious stews,

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