These roasted garlic and honey mustard crunchies need to enter your life, settle down, get married, have kids with you and live happily ever after because they’re perfect. That’s how strongly I feel about these little cubes of potato tastiness.

What I find to be great with cooking spuds in this way is that you can really play around with the flavours. Give them a salt n pepper twist, add some Morroccon spices with a splash of yoghurt and pomegranate seeds or just serve with salt and pepper if you really want. The possibilities are endless and delicious. Let me know your favourite spud seasonings or flavour combos you’d like to see and I’ll happily (very happily) give them all a go.

Mustard + Honey + Garlic = ❤️

For this version we’re going for a strong and hot english mustard, roasted garlic (a whole bulbs worth) and luscious honey mixture which is then lathered all over your golden potato cubes. The trick to getting your spuds extra crispy is making sure you steam dry them after boiling as they’ll take on the hot oil really well. You also want to give yourself enough time to allow the oil to get HOOOOT in the oven before adding your spuds. Small tips, but I promise they make a difference.

For more super crispy spuds, you absolutely need to try my crunchy Parmesan cubes which also happened to be one of my first viral recipes! They’re noisy to eat but as long as you don’t take them to the cinema, you’re good. If anyone is looking for a crispy breakfast alternative, you’ll want to start your day with my crunchy brunchy chorizo tatties every day.

If you’re still feeling the honey and mustard love, I have a dreamy recipe for you – my honey mustard glazed mash. This has gotta be served with your fave bangers and a few seasonal greens if you wanna hit your 5 a day.