Uploaded January 2023 | Updated September 2026, 5 hours ago
Merch: firetofork.net/shop
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MY BOOK – firetofork.net/product/adventure-cooking-book-pre-order
Patreon - patreon.com/firetofork
Second channel - youtube.com/channel/UCDXrWO6yj_f7io_1FieH-2w
I’m most active on Instagram @firetofork
I’m also on Facebook - facebook.com/firetofork
Recipe
10min prep – 45 min total
Serves 4
Ingredients:
• Around 1kg of small white potatoes (enough for one layer over your frypan)
• ¼ cup of flavourless cooking oil or animal tallow (beef or duck are fantastic)
• 3 tbpsn of cooking oil or butter
• 4 tbspn Kewpie Mayo
• 3 tbpsn Dijon Mustard
• Handful of finely sliced spring onion
• Salt and pepper
Directions:
• Boil the potatoes whole in slightly salted water until they are soft and can have a fork stuck in them easily, but not breaking apart (around 20 minutes). Drain the water and set the potatoes aside to steam and cool for a few minutes (even better, let them get cold in the fridge).
• Fill your pan with the potatoes and oil, squashing the potatoes down slightly so they have maximum contact with the base of the pan (this will help crisp them up) and place over a medium/high heat for around 10 minutes or until crispy, then flip to crisp the other side for another 10 minutes.
• Once the potatoes are crispy, spread over the mayo and mustard, season with salt and pepper and garnish with the spring onion.
Merch: firetofork.net/shop
The gear I use – firetofork.net/gear
MY BOOK – firetofork.net/product/adventure-cooking-book-pre-order
Patreon - patreon.com/firetofork
Second channel - youtube.com/channel/UCDXrWO6yj_f7io_1FieH-2w
I’m most active on Instagram @firetofork
I’m also on Facebook - facebook.com/firetofork
Recipe
10min prep – 45 min total
Serves 4
Ingredients:
• Around 1kg of small white potatoes (enough for one layer over your frypan)
• ¼ cup of flavourless cooking oil or animal tallow (beef or duck are fantastic)
• 3 tbpsn of cooking oil or butter
• 4 tbspn Kewpie Mayo
• 3 tbpsn Dijon Mustard
• Handful of finely sliced spring onion
• Salt and pepper
Directions:
• Boil the potatoes whole in slightly salted water until they are soft and can have a fork stuck in them easily, but not breaking apart (around 20 minutes). Drain the water and set the potatoes aside to steam and cool for a few minutes (even better, let them get cold in the fridge).
• Fill your pan with the potatoes and oil, squashing the potatoes down slightly so they have maximum contact with the base of the pan (this will help crisp them up) and place over a medium/high heat for around 10 minutes or until crispy, then flip to crisp the other side for another 10 minutes.
• Once the potatoes are crispy, spread over the mayo and mustard, season with salt and pepper and garnish with the spring onion.
