Signature

So I was thinking about Mimi’s "Signature" piece and trying to decide whether there was one recipe I always fall back on when people visit, or one for which I am constantly asked for the recipe. And though it was a tough call between my chocolate cake and my brown sugar potatoes, it struck me that the food I never get to eat at my own parties are the potatoes, and that’s got to be a good sign, right? Last Saturday I served them as part of Finley’s party tea, along with cold chicken, stuffing, sour cream and salad and by the time I got to the table there was none left….

So here it is, the recipe for my signature potatoes: good and wholesome and easy as pie, cos I’m not the kind of girl to go in for fiddly bit’s of this and that…

Brown Sugar Potatoes.

Red skinned Potatoes (Desiree or the Roosters in the shops now)

Olive Oil

Balsamic Vinegar

Sea Salt

Rosemary

Brown Sugar

Black Pepper

Slice as many potatoes as you require into half centimetre slices and par boil. Then lay into a shallow dish and drizzle with olive oil. Now sprinkle liberally with good quality balsamic vinegar, sea salt and black pepper. Shake in the tray. Then sieve light brown sugar all over your potatoes. Shake again. Sieve more sugar over and roast for one hour, turning regularly…   

Serve on a half centimetre thick bed of sea salt, garnished with rosemary, and with mustard and sour cream to taste.

Sticky and naughty and ever so nice…