Ingredients: 2 medium potatoes (peeled and cut into 1/2 inch cubes) 2 3/4 cups all-purpose flour 1 tablespoon baking powder 1 pinch salt (more as needed) 1 egg (lightly beaten) 4 tablespoons vegetable oil 1 1/4 cups buttermilk 3 tablespoons fresh chives (or spring onions chopped) 3 tablespoons fresh parsley (chopped) 1/2 cup cheddar cheese (grated) (optional) Directions: *Pre-heat the oven to 350F (175C). *Grease a 12 cup muffin pan or use paper liners (preferably green or with shamrocks on them). *In a small saucepan, cook the potatoes in boiling salted water for 8 minutes or until just tender. *Drain and rinse under cold water and set aside. *In a medium bowl, combine the flour, salt and baking powder. *In a large bowl, beat the egg, oil, buttermilk, chives or spring onion and parsley. *Stir the flour mixture into the buttermilk mixture until nearly combined. Gently fold in potatoes. Add the cheese if using, note that you should reduce the added salt if using a salty cheese like parmesan or crumbled feta. *Spoon into muffin tins and bake for 20 minutes. You can top these with extra grated cheese, sesame seeds or even some flax seeds. *Remove pan from oven and cool for 5 minutes. Then remove muffins and cool on rack.
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