Olivia Potts

Potatoes Dauphinoise: a rich dish made for sharing

  • From Spectator Life
  • Comments

Already a subscriber? Log in

This article is for subscribers only

Subscribe today to get 3 months' delivery of the magazine, as well as online and app access, for only £3.

  • Weekly delivery of the magazine
  • Unlimited access to our website and app
  • Enjoy Spectator newsletters and podcasts
  • Explore our online archive, going back to 1828
Olivia Potts
Written by
Olivia Potts
Olivia Potts is a former criminal barrister who retrained as a pastry chef. She co-hosts The Spectator’s Table Talk podcast and writes Spectator Life's The Vintage Chef column. A chef and food writer, she was winner of the Fortnum and Mason's debut food book award in 2020 for her memoir A Half Baked Idea.

Topics in this article

Read next

Trending

James Delingpole

Spy-drama porn: Sky’s The Day of the Jackal reviewed

From the magazine
All the previewers have been drooling lasciviously over The Day of the Jackal reboot and, having seen the first three episodes, I quite understand why. This is coffee-table spy-drama porn perfectly calculated to satisfy all manner of lurid and exotic tastes. There’s sniper-rifle-assembly porn; foreign-property porn (the Jackal’s gorgeous mountain retreat near Cadiz with a

More on food

Also by Olivia Potts

Latest

Comments

Join the debate for just $5 for 3 months

Be part of the conversation with other Spectator readers by getting your first three months for $5.

Already a subscriber? Log in