- Potatoes (new ones are best)
- 2 tablespoons pinhead oatmeal
- 1 tablespoon butter
Boil your normal quantity of potatoes in the usual way. While they are cooking, toast the oatmeal slowly on a tray in the oven using a low/medium heat. Drain the potatoes and add the tablespoon of butter. Stir to allow the butter to coat the potatoes. Then add the toasted oatmeal and stir again. Serve the potatoes with a sprinkling of finely chopped parsley or chives.
— Recipe at Glasgow Guide