UK Mainland Only (excluding alcohol)
From Cool Chile HQ (W3)
Check for locations and prices
Wash and steam the potatoes until tender, allow to dry off as they cool.
To deep fry - put enough oil in a small sauce deep enough to cover the potatoes. Heat until 180oC
While the oil is heating and when the potatoes are cool enough to handle, make a little cross on the top, as you would a baked potato and squish upwards.
When the oil is hot enough, using tongs place the little potatoes in the hot oil to fry. They only take a minute or 2 to get brown on the edges. Remove from the oil and drain on kitchen paper.
Put on a plate and garnish a teaspoon each of sour cream and Tomatillo Salsa, sprinkle with the white onion and a little sea salt, eat straight away.
To pan fry - heat a couple of tablespoons of oil in a fry pan, when hot put in the steamed potatoes and with a potato masher gently squash to get a round shape, fry on both sides until crisp. Garnish as above.