Remember that scene in Sleepless in Seattle when a grieving Tom Hanks is reminscing about his dead wife and the way she could “peel an apple, in one long strip.”
(or perhaps you don’t. Perhaps you are not as familiar with classic 80s romcoms as I am)
Well I always think of that when peeling potatoes – because my granny could peel a spud in one long strip.
Yeah, my version isn’t quite as romantic but Granny had a way with potatoes and I doubt I’ll ever eat one without thinking of her.
Which is a good thing because our family matriarch was quite the woman.
Sadly she’s now in the cruel grip of dementia and isn’t peeling anything any more but all the things she taught me in her tiny, Irish kitchen live on and often when I’m cooking I’ll hear her voice in my head, clear as a bell and reminiscent of a better time.
Crushed Potatoes with Goose Fat & Thyme (serves 2)
*from Nigel Slater
- 3 small russet potatoes, peeled and chopped into large chunks
- 4 tbsps goose fat
- 1 tbsp thyme leaves
- 1/2 tsp sea salt
- Place the potatoes in boiling water and simmer for 15 minutes until tender.
- Drain and crush very gently with a fork or spoon to fluff up the flesh.
- Put the fat in a baking dish and let sit in the oven as it heats to 400. Once the fat is hot, remove from the oven and immediately (but carefully!) add the potatoes, turning each so the fat soaks in on all sides.
- Sprinkle with the thyme and sea salt and bake for 40 minutes until golden and crispy.
Like this? You might also like: