Noisette potatoes


1kg of fluffy potatoes, such as Maris Piper and King Edward

1 x 15ml spoon oil for frying


Peeler, melon scoop, chopping board, saucepan, frying pan.


  1. Pre-heat the oven to 230°C.
  2. Wash, peel and re-wash the potatoes.
  3. Scoop out balls with a melon scoop or ‘noisette spoon’.
  4. Blanch the potato balls in boiling water.
  5. Fry in a little oil in a sauté or frying pan to colour.
  6. Finish cooking in the oven.

Top tips:

  • Use spray oil for frying the potatoes.

Food skills:

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Melt, simmer and boil
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Fry & Sauté
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