Fabulous, make it an hour or so in advance.

The potatoes should be warm when serving but as they don't need to be hot, relieve you le chef of enormous stress.

This recipe works best for me with new potatoes as are main crop variety, Golden Wonders, are far too floury, but experiment yourself; it seems that in every nook and cranny in Ireland people eat their potatoes differently. I basically chop up some fresh parsley and chives.

Chop up the potatoes while they are still piping hot and put them in a warm serving dish, pour in a generous amount of extra virgin olive oil, throw in my herbs and season to taste with salt, pepper and little mustard if I'm in the mood.

It is essential that the potatoes are hot as then the oil really soaks into them. This will only get better as it sits on a sideboard covered with a tea towel waiting for your guests to arrive.