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This was filmed at the beginning of winter while we still had some of the remnants from the garden and boy was it put to good use for this recipe. There's endless iterations of this recipe and just goes to show (yet again) how incredible potatoes can be in just about anything. Warm, cold, salad, roast, puree, soup, and even me on that last one. Make sure to check out the ingredients down below and hope you enjoyed the recipe! Ingredients: 1 Yukon gold, medium 1 whole egg 2 tbsp chopped parsley or celery tops 2 tbs chopped fennel tops 2 tbsp chopped basil 1 jalapeno, chopped (red and green if possible) 1 tsp chili flakes 4 tbsp olive oil 3 tbsp red wine vinegar Salt and Pepper to taste SUBSCRIBE: BUSINESS INQUIRY: byronlovesfood@ WEBSITE: TWITTER: INSTAGRAM: FACEBOOK:
