There's not a drop of Irish blood in me and I maybe being awfully cliche, but it just seemed to a convenient subject for today's blog.
So here's how I like to eat my potatoes best, don't forget to tell me how you like yours...
- Roast potatoes. Roasted in olive oil or goose fat until really crispy then dredged in rock salt.
- Baked potatoes. Preferably in the oven until the skin goes crunchy, although microwaved JPs make an acceptable substitute if time is of the essence. Fill 'em any which way. I like herbed garlic cheese and chilli con carne, or simple baked beans and Cheddar cheese.
- Chips. Preferably from a good chippy with plenty of salt and vinegar and lashings of Heinz tomato ketchup. Skinny 'shoestring' fries and crinkle cut chips also get the thumbs up, but oven-chips are a sacrilege.
- Dauphinoise potatoes. Rich, creamy and a sin worse than adultery in any dieter's bible. Best ones I've had were at Chez Jules in Ethel Street, Birmingham.
- Mash. The boy's mum makes delicious cheesy mash, which is so good it needs no accompaniments.
- Boiled new potatoes. Preferably Jersey Royals, with their skin on. Jersey Royal season is just around the corner, whoopie do!
- Potato rosti. Crispy, crunchy, sublime.
- Patatas Bravas. Always important to get your carbs in during a protein-rich tapas binge.
- Hash browns. Simply the only reason to ever order a McDonald's breakfast. Along with a double sausage McMuffin.
- Spicy potato spirals. They're only served in a student union bars. They're greasy. They cure hangovers.