• 2kg of (salad) potatoes
• 4 tablespoons of self-raising flour
• 1 teaspoon of salt

Boil the potatoes until soft but not mushy. After boiling rinse them in very cold water, which will make the peeling easier. Let them cool down until you can handle them, then peel the potatoes. After peeling, grate them in to a bowl, add the flour and salt and mix well. Always try not to mush them.

Heat some sunflower oil or similar in a big frying pan that will hold the whole quantity of potatoes. (If you do not have such a pan, you will have to do the following in two runs.) You can test the correct heat of the oil, with a little of the mixture. If it browns very quickly, reduce to medium and add the whole mixture into the pan.

Stir and mix it constantly until the mixture forms golden brown crumbles. The dish is ready to serve, when there are no sticky bits left.

Crumbled PotatoesDownload the Recipe for Crumbled Potoatoes (pdf,166KB)

We recommend serving it with a Summer Berry Compote. If you do so, you should take some mild cheddar or gruyere cheese (if you find some) and grate it over the crumble. It’s just fantastic!