Our mum always called them that, and I’ve never known if she did it because I liked them or because that’s what they’re called. Perhaps she called them Cathy potatoes to my sister, and Jon potatoes to our brother.
Anyway, where was I? Oh yes. I have them on my plate in the roast chicken post. If you’ve ¾ of an hour rather than the usual 15 mins-to-boil-your-spuds then you can have them with anything. Sometimes if I’m cooking just for myself I’ll have them on their own with just a few salads. Yup, that’s how rock ‘n’ roll I am.
For two people to have with a roast or whatever:
- 400 g potatoes. Waxy salad ones work best
- Butter, slivers of garlic, salt and pepper
Wash the potatoes, don’t bother to peel them. Slice them into pound-coin/3mm thickness. Layer them in a roughly 8″ (15cm) wide oven proof dish, and between each layer do a grate of pepper, a sprinkle of salt, a few bits of garlic, and four or five bits of finger-tipped sized butter. Finish on the top with butter, but not garlic as it’ll burn.
Cook at 200º for ¾ of an hour. If you’re having them with a roast chicken, put them in after the first 15 mins of chicken time. If they look like they’re to going too brown (like the far edge on my main picture) put some silver foil on top.
Check it’s cooked by sliding a single slice of potato out and waving it round on fork until it’s cool before eating. That’s what Anna does when checking her Anna Potatoes.