Oh my goodness it is so great to finally be out of my Olympics trance. I know I am crazy sporty and won countless Olympic gold medals (which were all stripped away after Lance and I were found to be drug cheats) but damn, thank god they only happen every four years.
I mean, I can only handle so much thirst, you know?
Thankfully I have such sweet friends like Jem who drop everything – realistically I’m not sure how much she currently has going on, but anyway – when I call to come and help me through my dark hours and bring joy back to my life.
I first met Jem in the early 80s when we both attended the Stanwell School, where we bonded over a mutual love of music – she wanting to write and perform and me wanting to become the most prolific groupie of all time.
Needless to say, we both succeeded.
While life took us in different directions – and continents after I was deported for throwing too many of my knickers at Tom (his wife pressed charges, wench) – we always maintained a close bond and were really cute pen pals.
There aren’t many other communication options when you’re in prison, don’t hate me.
Anyway, after helping Jem break into the US market by suggesting her for The OC soundtrack we reconnected in person and started collaborating. The pinnacle of those collaborations being an appearance on the Sex and the City movie soundtrack. Girl loves a soundtrack.
Oh and her new album.
There was only one thing I could serve as we gabbed about life and celebrated the release of our/her new album and that is a big ole batch of my Potato Jems.
Let’s be honest, potato is probably the greatest food known to man.
Seriously pause and think about it for five minutes – potato.
Welcome back! How great is potato? Exactly.
Now picture it, grated and bound together with a kick of spice and fried to perfection. Crispy and fluffy, these babies are delicious.
Serves: I say one, you say 4.
1 kg potatoes, peeled
1 tbsp flour
1 tsp garlic powder
½ tsp onion powder
¼ smoked paprika
¼ tsp dried oregano
pinch ground chilli
salt and pepper, to taste
Place the potatoes in a large pot of water and parboil for about 5-10 minutes, size dependent. Drain and allow to cool.
Once they have cooled enough to avoid third degree burns, grate the potatoes into a paper towel (or something clean and absorbent) and drain the potato, removing as much of the liquid as possible.
Transfer the potatoes to a large bowl, combine with the herbs and spices, season generously and form into gem/tot shapes. Obviously I am not committed on the shaping part of this exercise.
Heat a very generous lug of oil over high heat in a large frying pan and fry the tots 4-5 at a time and cook until golden and crisp all over – a couple of minutes should be sweet. Remove to paper towel to drain and repeat until they are done.