Potato Croissants

Croissants, but they are made entirely from potatoes. Also way easier than actual croissants.

Done in 1 hour

Dish by Hugh Woodward

Ingredients

What you'll need:

1 kglarge Maris Piper potatoes

1 tbspDijon mustard

100gemmental

100gchopped ham

100gunsalted butter, melted

to tastesea salt

to tasteblack pepper

This hack/recipe to make your very own potato croissants is going to blow your mind.

Method

Preheat the oven to 180°C. Firstly, peel, roughly dice and boil 300g of the potatoes until soft, then mash them or pass through a ricer. Mix with the mustard, cheese, ham and season to taste.

Take the remaining potatoes and remove the skins. Use a sharp peeler and very carefully "un-peel" them, so you have long strips of peel - this is fiddly and annoying, sorry.

Tightly roll up the rolls and use your finger to push out the middle so it looks like half a croissant. Wow! Stuff with the ham and cheesy mash mix.

Repeat, then use another strip of peel to tie them together. Brush with the melted butter and bake for around 30 - 40 minutes, until cooked through and golden.

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Hugh Woodward

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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.