This quick and tasty way of cooking potatoes is an ideal way to use up left overs.Waxy potatoes work best as they don’t break up in the frying pan. You can increase the amounts for more people and fry the potatoes in batches.

Serves 2-3.

Method
Peel the potatoes and cut into 2 or 3 pieces depending on size. Choosing smallish, even sized potatoes gives a better presentation.

Cook the potatoes in salted boiling water for 10-15 minutes, until tender. Drain and allow to cool a little. When cool enough to handle, cut into ½ inch /2cm slices.

In a large, non stick frying pan melt the butter and then add the oil. Toss in the seeds, spreading them around the pan and cook gently for about 30 seconds. Stir in the lemon juice and then add the potato slices, keeping them as flat as possible. Cook for a few minutes until golden brown and then turn them over for another few minutes.

They should be crispy on the edges and covered with poppy seeds.

Transfer to a warm dish Scrape out any seeds left in the pan and fold them into the potatoes

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