Pom Pom Potatoes & Alioli

Pom pom potatoes are arguably the best potato.

Done in 1 hour



For the potatoes:

2 kilos Maris Piper Potatoes, roughly of a similar size

1 tbspflaked sea salt

3 litressunflower oil

For the alioli:

3, crushed to a fine paste in a mortar and pestlefat garlic cloves

1 tspDijon mustard

1 tspwhite wine vinegar

200ml olive oil

to tastesea salt

to tastefreshly ground black pepper

Somewhere between a roast potato and crunchy fries, these are very good potatoes.


Peel the potatoes and cut a small slice off the back of each one so they stand up sturdily. Take a very sharp knife and cut a series of parallel lines along the length of the potato, going almost all the way to the bottom, then flip 90° and repeat to get a cross hatched effect. Wash the potatoes in cold water to remove as much of the starch as possible.

Place the potatoes in a large saucepan and cover them with cold water. Add a good heaped tbsp of salt. Bring to a simmer and cook for roughly 15 minutes or until par cooked. Leave to steam dry!

Meanwhile, grind the garlic cloves to a smooth paste. Pop this paste in a large glass mixing bowl and stir through the mustard and vinegar. Use an electric whisk (unless you have strong arms and you're a masochist) and slowly drizzle in the oil, whisking constantly. The alioli will start to thicken. If it looks greasy or like it'll start to split, add a splash of water. Season to taste.

Heat the oil in a large heavy bottomed saucepan until it reaches 140°C. In batches, fry the potatoes until they are cooked through with a light golden crust. Remove them from the oil, drain on some towels and use a knife to prize apart the cuts, otherwise they won't fan out to make the pom pom effect.

Crank up the oil to 180°C. Fry the potatoes in batches until they are super crispy, another 5 - 10 mins. Serve with the alioli.

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Hugh Woodward

Hugh Woodward

Hugh's culinary life began aged 14 when he cooked spaghetti hoop burritos to impress girls. Since then his colourful career has taken him to performing in Skegness, making cheese in Peckham, running a wine bar on Columbia Road and reluctantly working in a (briefly) Michelin Starred restaurant. He likes fish, things cooked on charcoal, cheap dinners and London's rich cultural tapestry of food shops. When he's not cooking or eating he can be found mudlarking by the river Thames, buying bits in flea markets and hanging out with his cat Keith.

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