Sliced Sunday Potatoes

The secret to this recipe is to have good quality produce. It is such a simple, humble recipe because it is centered around the potatoes. Nothing beats a homegrown potato, earthy, rich, dense with a natural sweetness. Why Sunday potatoes? These potatoes were always served as part of my Sunday breakfast, treat days as all fried foods were a luxury. The flavourful addition of gremolata simply elevates a humble potato and a great way to use more herbs in your cooking.

Ingredients

Maris Piper Potatoes or any good quality fluffy potato

Rapeseed oil, Vegetable oil (1 cup)

Sea salt flakes

Black Pepper

Gremolata

Fresh Parsley

1tbsp capers

Olive oil

1 lemon (juiced)

1 medium-sized garlic clove

Gremolata

Finely chop parsley, garlic and capers, place in a small bowl. Squeeze in the lemon juice and add enough olive oil to create a sauce. Season to taste with salt and pepper. be mindful of the saltiness of capers (link to salt blog). Leave to stand, the flavour profile will deepen.

Potatoes

First, prepare the draining tray (tray/ plate with a tea towel or paper towel)

Peel the potatoes and place them in a bowl of cold water. Thinly slice them and return the sliced potato back to the water.

Preheat the oil. Heat the oil in a very large non-stick frying pan with enough oil to shallow fry.

Drain sliced potatoes and on a large tea towel and pat them dry. Leave them in the towel and take enough potatoes for a single layer if there is room, cook for 7-15 mins, turning them frequently with a fish slice until they are golden and crispy.

Remove from the pan and place on the draining tray, sprinkle with sea salt flakes and toss them to remove excess oil. Keep the potatoes warm by placing them in a warm oven if necessary (be careful not to keep cooking them. Repeat the process until all potatoes are cooked.

Serve with steak, fish or as a light snack.