• 10 tiny new potatoes, boiled in their skins

  • 2 tbsp very fine breadcrumbs

  • 2 tbsp grated parmesan

  • 2 eggs, beaten

  • oil, for deep frying

  • 55g/2oz butter

  • 2 garlic cloves, finely chopped

  • ½ tsp parsley, finely chopped

  • salt and pepper


  • 1.

    Skin the potatoes while still hot and roll in the breadcrumbs and parmesan mixed together. Dip in the beaten egg and roll the potatoes in the breadcrumb mix again.

  • 2.

    Heat the oil to 350F/180C and deep-fry for 5-6 minutes until golden. Drain on absorbent kitchen paper and keep warm.

  • 3.

    Melt the butter, cook the garlic until golden, season, mix in the parsley and pour over the potatoes.

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