You might also be surprised to hear that it took quite a few years to perfect this recipe to a reproducible version....let's just say we ate a lot of soggy undercooked and hard potatoes with our poached eggs.
Indredients
Big white potatoes, we use one potato per person depending on the size of the potato, and the person :-)
Secret Salt (see the bottom of this recipe), or any msg-free spicy salt you like!
Natural Balance (soy-free) Spread (this version produces the crispiest potatoes...if you eat dairy, then butter will work well)
Method
Par-cook the potatoes in a microwave (if your microwave takes 5 mins to cook a baked potato, cook for 4 mins for this recipe);
Let the potatoes stand for about 5 minutes to cool and evenly heat through. This is important, in the early days we would end up with a mixture of over and under-cooked potato cubes until we slowed down and let the potato finish cooking after it had been removed from the microwave. Another option is to put the potatoes in the microwave, get a cup of coffee and go back to bed and read the newspaper for 10-15 minutes...the tatties will be perfect by the time you go for your next coffee!
Cut the potatoes into 3/4 inch cubes, spread them out on a cutting board, sprinkle with secret salt and leave to cool for about 15 minutes. Read another section of the Sunday paper! The purpose of this is to dry the potatoes so they are crispy and not mushy.
Heat a decent chunk of spread in a large frying pan (or anything with a wide base), and melt until it just starts to sizzle, add the salted potato chunks and toss until all are lightly covered. On medium heat gently saute the potatoes for the next 5-10 minutes; gently turn and agitate so they become brown and crispy on all sides.
I serve this with poached eggs (from local, happy, pasture-raised chickens) with a freshly chopped organic avocado, cucumber, cilantro or tomato garnish.
looks deh-lish!
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