For really crunchy roast potatoes with fluffy middles choose a floury variety of potato, such as Irish Roosters and try to make sure that they are all similar in size. To ensure really crispy roast potatoes drain off any excess fat about 20 minutes before the end of the cooking time. This will help them to go really crispy and golden brown around the edges.
Angie looked after my dad when he was growing up, and when I first started going to school she used to walk me home and give me lunch, which was regularly Irish stew. Her Irish stew is legendary in the Skehan family, with my dad’s five siblings and my eleven cousins all having been brought up on it. Angie always knew how to feed an army of hungry mouths, so I hope this version of the recipe does hers justice!
Serve these individual tartlets with the best that the summer has to offer: baby salad leaves, soft herbs such as chives, basil and chervil and lots of beautiful edible flowers.
Boxty potato pancakes are a traditionally Irish recipe and they come with a great little rhyme that we were taught when growing up: ‘Boxty on the griddle, boxty on the pan, if you can’t bake boxty, sure you’ll never get a man.’ The traditional recipe varies from region to region, but they all use grated raw potato. This is the version that my family makes and they are great with a full Irish breakfast, or I also serve them with pan-fried mackerel and a light salad.