Nigel Slater’s potatoes recipes

Cold weather calls for spirit-lifting carbs – and nothing is more comforting than a dish of tatties served piping hot
If you slice waxy-fleshed potatoes so thin you can almost see through them, then bake them slowly in duck fat or cream, the result is both humble and luxurious. The potatoes should almost melt into the fat, and that relies very much on your dexterity with the knife. A mandolin slicer is the piece of kit I really need for this, but I don’t like them, even those with a