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T oday’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. Portuguese punched potatoes This is now my go-to roast potato recipe. I never peel a vegetable unless I really have to, which can be a little tricky when you want to make something like roast potatoes, because to cook them unpeeled is a bit controversial – or at least it is in my family.



That said, this approach really ticks all the boxes for a delicious roast potato. The split potatoes go super-crisp in all the little crevices, and their fluffy flesh is accentuated by the rough edges of caramelised and crisp skin, so creating a very appealing variety of textures. (If you are starting with raw potatoes, simply cut out and discard any sprouts and/or green patches first, boil the potatoes whole and skin on until they are soft enough to crush, then drain well.

) And when it comes to roasting the pota.

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