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Start in cold salted water – this helps them cook evenly.
Boil for 12–15 minutes – test with a fork or skewer; it should slide in easily, but the potato should still hold its shape.
Drain and let them steam dry for a few minutes – this helps them crisp up better later.
Flatten gently with the back of a spoon or a cup.
Roast at 200°C (fan) with a drizzle of oil, Italian mixed herbs, and salt and pepper for 25–30 minutes, flipping halfway for even crispiness.
Squeeze the meat out of some chicken sausages, get them into little meatballs and fry them with onion and garlic.
Once they're starting to brown, chuck in some mushrooms and then pour in heavy cream, chicken stock and Parmesan
Give it a stir and leave it to simmer until it's looking thick.
Stir through some spinach.