Buttery, delicious noisette potatoes

If you haven’t heard of noisette potatoes, buckle up. These are potatoes cooked purely in foaming butter, garlic and salt for the most decadent side dish. For this dish, you want a starchy potato so it soaks up all of the buttery goodness so something like a Maris Piper or King Edward in the UK, or Yukon Gold in the US should work. You’ll also need a LOT of butter, like nearly a whole pack. Don’t question it, just do it. Also get ready 4-5 large cloves of garlic finely chopped for later.

One bit of kitchen kit you might need to get for this is a melon baller. They’re pretty easy to find in cook shops and supermarkets these days. The one I use for this recipe is 25mm, or around 1inch wide.

Peel and ball your tatties

Get your potatoes peeled and use your melon baller to cut out little spheres of potato. Keep all of the offcuts, you can make them into mash or some weird shaped roast potatoes that will go extra crispy! Pop them into a saucepan filled with cold, heavily salted water and place on to boil. When the pan comes up to the boil, cook the potato balls for 5-7 minutes until just tender but not mushy. Drain them into a colander and leave to dry off for a few minutes.

Hot, foamy butter

One of the best things in the world is butter. Slice off a big chunk (around 3-4 tbsp worth) and let it melt and foam in a frying pan on the stove. Tip in all of the potato balls and give the pan a swirl to coat each spud in butter. Now this is the hard part – leave them alone! They need a few minutes before you turn them over to go golden brown. Keep repeating the process of leaving them then swirling the pan, so the potatoes go a lovely even brown colour. Add in more butter if the pan starts to look a little dry.

A.A.G (Always add garlic)

We’re all aware that garlic is one of the greatest ingredients. Along with spuds. And butter. When your little potato balls are starting to turn golden brown, throw in all of your chopped garlic and a little more butter. Stir the garlic through the potatoes and allow to cook for a few minutes until golden. Season up your spuds well with salt and dish them up.