Having earned some potatoes by teaching my neighbour, Fernand, a few of the basics of digital photography and realising that they were not earning me any interest whilst they remained in the darkness of our potato crock, I decided to invest them with some magic from “The Provence Cookbook” by Patricia Wells. This recipe is very simple, as is so often the case with her marvellous food, and it manages to make new potatoes reflect the flavours of Greece or any sunny part of the Mediterranean. Simply cook some good new potatoes in boiling, salted water for about 15 minutes, so they are still quite firm. Drain them and crush them with the back of a fork in a roasting tin. Scatter with torn mint leaves and broken lumps of feta cheese. Pour a good dose of olive oil over the lot and and season with salt and pepper, whilst remembering that feta is quite salty in itself. Put them in an oven, preheated to 180C, and cook until the edges of the potatoes are crisped and golden. Eat these with anything, or on their own, whilst drinking a cold pale pink rosé from Provence. Retsina will not remind you of Greece, it will remind that you should only ever drink it in Greece.Something tells me that I may have posted this recently, but I’ve just made it again and it needs sharing.