Retro porcupines

Are 70s potatoes back?

Kinda…

We’re back with yet another potato-based retro recipe from my YouTube series, and this time I’ve tested out the kinda adorable-sounding potato porcupines. And you know what, these had real potential. A few small tweaks (which I’ve included) and they make for a tasty potato treat.

Explain the porcupine bit

No real porcupines were harmed in the making of this potato. The “porcupine” part comes from it’s appearance, which is achieved with either corn flakes, almonds or in my case, crushed up crisps. I’d recommend a flavoured crisp, like roast chicken, for some added oomph though. 

But basically what we’ve got is a Duchess potato mixture which is then coated in your porcupine coating of choice and deep fried. I was a fan of the corn flakes, which worked surprisingly well, but the almonds are up for debate…I just didn’t get it?! Crisps were the outright winner for me though as they had that crunch but also a bit more going on. I imagine you could really play around with the flavours and make something special here. 

What else could I use for the coating?

This is where you can go wild. Other options you could try:

• Panko breadcrumbs
• Crushed crackers
• Stuffing mix for Sunday dinner vibes
• Crushed tortilla chips
• Parmesan and breadcrumb mix
• Instant noodles (yes really)

Can I flavour the duchess potato mix?

I haven’t tested this out, so proceed with caution but I’d suggest the following:

• Grated cheese (cheddar, parmesan, gruyère)
• Garlic (roasted for a more mellow, sweet flavour)
• Fresh herbs like chives, parsley or thyme
• Mustard
• Paprika
• Truffle oil
• Spring onions

Can I make them ahead of time?

Yes, you could shape and coat them in advance, then chill in the fridge until ready to cook. Perfect if you have lots of prep to do. 

Why are mine falling apart?

It could be that your potato mixture is a little bit too wet, so add a bit more potato or place in the fridge to firm up. Or it could also be caused by the oil not being hot enough or overcrowding the pan.

Where can I watch this?

If you want to see exactly how this all comes together and prefer more of a visual aid, you can watch the full step-by-step video over on my YouTube channel. You can also watch me take on potato meringues, potato roly polys and the mysterious girl talk potatoes. It’s worth a watch, I promise. I also make a potato chocolate gateau…with teeth. I’ve had some much fun with this series. 

Will this one become a new go-to snack in the Poppy Cooks household? I’d say yes and would be incredible on a potato tapas/charcuterie board. Forget your olives, I want beige everything. 

Where did you uncover this crunchy delight…

This recipe has been adapted from Gwen Robyns Potato Book, and let me tell you, this book is an absolute treasure trove of potato content. I’m obsessed. The wild things she does with a potato are iconic and everyone needs a Gwen in their life.

Now, some of the recipes I’ve tested so far have been mind-blowing and have actually made it into my weekly rotation, but I can only assume our Gwen had one too many sherries with some of the recipes I’ve discovered in there. I can’t believe I’m saying this but there are a few that feel too much for even the 70s. A potato salad jelly is just despicable and that page needs burning. Obvs I still tried that recipe though…

But anyway, moving on from that potato salad injustice…if you love a spud as much as me, please check the book out, or watch my channel where I’ll be recreating even more of her recipes. Or subscribe for all your potato, one-pot, air fryer tips and tricks.