I could write a love letter to potatoes - baked, fried, roasted, mashed or dauphinoise'd, they're almost certainly my favourite vegetable.(Please don't tell me they aren't actually a vegetable; I will cover my ears, and refuse to listen.)One of the best things about them is their versatility; I love pairing them with big flavours, be it lime pickle in today's moreish little potato cakes, or punchy leeks and dijon mustard in my new favourite lunch, crisp loaded potato skins.
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