Egg, breadcrumbs, new potatoes, vegetable oil.
Preparation: 30 minutes
These crispy coated bites of soft potato may sound a little bland alone, but they make lovely croutons for soup and are especially incredible when dunked in chilli con queso. The smallest new potatoes work the best - these were about the size of cherry tomatoes.
1) Boil the potatoes for 15 minutes in a pan of hot water, then set aside to cool.
2) Set up one dish with a beaten egg and another with breadcrumbs, then when the potatoes are cool enough to handle, dunk in the egg and then into the breadcrumbs until coated. Double dipping may be necessary though I found the crumbs stuck perfectly to the skin of the potato.
3) Drop the potatoes into a pan of hot vegetable oil and fry until crispy and golden.