Today’s recipe has been on our menu at Poco in Bristol for the past 12 years, so it has really survived the test of time, having been handed down from chef to chef over the years and now to the new owners, who recently took the place on. It’s a delicious way to use up leftover boiled potatoes, or a glut of potatoes. We served this all year round, using different varieties over the course of the year depending on what was in season, from waxy news to fluffy desirees. All are delicious in their own right, but new potatoes are my favourite here; if you want a more classic, crisp roast potato, though, larger, fluffy varieties such as maris piper, desiree and king edward work best.
