This weekend just gone has been a tough one for many people in Australia. COVID infection rates are on the rise again, there’s been new lockdowns announced and restrictions affecting day-to-day living are back. The situation is evolving rapidly and perhaps that, combined with the fact that it’s been chilly, wet and dark for a few days has got me craving comfort food.
Comfort food is highly personal. For some it might be sweet,but for me it’s savoury and specifically in the form of a potato. Yes, the humble spud whether it be mashed, roasted, in the form of a hot chip or a crunchy crisp, makes my heart sing.
In recent years the jacket potato has triumphantly made its way to near top of my potato products line-up. For years I was of the understanding a jacket potato was any potato in its skin, generally boiled, and then often cut open and served with sour cream, bacon and spring onions. Then I met Adam and he introduced me to jacket potatoes of the English variety and I’ve been a convert ever since…
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Wattle and Ash 