| Difficulty | Portions |
|---|---|
| Novice | 2 |
Ingredients
- 4 Yukon Gold potatoes, peeled
- 50g butter
- 2 garlic cloves, thinly sliced
- 1 teaspoon chilli flakes
- 2 teaspoons runny honey
- Flaky salt, to serve
Directions
- Using a 25mm melon baller, cut balls from your potatoes. You should get about 5 balls per potato.
- Get your balls in a saucepan of heavily salted, cold water. Place the pan over a high heat, bring the water to the boil, then lower the heat and gently boil the balls for about 5–7 minutes, until falling off the tip of a knife. Don’t let them get too soft as you don’t want them to lose their shape and go mushy. Drain the balls in a colander and leave to steam-dry for 5–10 minutes.
- Place a frying pan over a medium heat and add the butter. Once it has melted and turned frothy, add the potato balls and cook for 10–15 minutes, stirring to turn the potatoes throughout, until the butter has turned brown. Add the garlic, chilli and honey and leave to cook for another 5 minutes or so, until the potatoes are golden all over and you can smell the nuttiness.
- Carefully tip the balls into a serving dish with the butter from the pan, and sprinkle with flaky salt, to serve.
Excerpted from POPPY COOKS: The Potato Book by Poppy O’Toole. Copyright © 2025 Poppy O’Toole. Photographs by Ellis Parrinder. Published by Appetite by Random House®, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.