I have a ‘thing’ about potatoes, I could probably live of them for the rest of my life. Potatoes and wine. That said, I tend to have a lot of potatoes around, and I have the perfect solution for left-over mash – my Spicy Potato Rolls.
Simply, take your mash and add a splash of olive/rapeseed oil, a little lemon juice, and herbs and spices (I usually use whatever I have laying around – this time was cayenne pepper, parsley and ground nutmeg). Spread the potato evenly on puff pastry and roll up in a palmier style. Using a sharp knife slice the roll roughly 2cm or so wide. Brush with egg and bake in a preheated oven for 25 minutes or until golden. Serve warm with a cup of chai for a perfect Indian afternoon tea.