This recipe has been on the menu at Poco in Bristol for 12 years, passed down through chefs. It uses leftover boiled potatoes or various fresh varieties, offering a crispy texture with fluffy insides, perfect for all seasons.
The recipe involves split unpeeled potatoes that create a crispy texture with fluffy flesh, showcasing caramelized skin for variety. It suggests using raw potatoes, boiling them until soft, then draining. Additionally, for energy efficiency, small portions can be shallow-fried instead of roasted.
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