My British brother-in-law Julian cooked up a batch of these wonderful potatoes as a part of a traditional “Meat and Three Veg” Sunday dinner for our family while we were visiting in London. Parboiled, then strifed and baked, the potatoes are like giant Tater Tots, only way more tasty.
Ingredients:
4 thin skinned boiling potatoes, about the size of a softball
2 quarts water
½ teaspoon salt
About 1/2 cup of olive oil
Salt and pepper to taste
Process:
Wash and peel four potatoes, then cut into halves. Boil in two quarts of salted water for 20 minutes until half-done; the vegetables will be cooked on the surface, but still raw at center.
Drain immediately. Gingerly pick up each half in a tea towel and quickly strife the dome of the potato with a fork. Ever a stickler for correct technique, Julian insists that this be done while the potatoes are hot hot hot. I’m a wimp and let the potatoes cool a bit before handling. The idea is to give the potatoes a nubby texture so they will brown readily. Watch Julian in action, fork in hand, here:
Place the potatoes cut side down into a shallow baking dish, then fill with about a quarter inch of olive oil. Bake in a 400 degree oven for about 20 minutes, then 10 to 15 minutes more, checking every now and again for doneness. When the potatoes are easily pierced and crispy on the surface, remove and drain on paper towels. Salt, pepper and serve immediately.
