Preheat your oven to 200˚C/400˚F/gas 6. Put a large pan of salted water on to boil.
2. 把馬鈴薯洗淨和除去上面的幼芽。將馬鈴薯切成角狀小塊。將馬鈴薯放入盛著熱水的大盤子中煮 8分鐘，並煮至半熟。將之取出及把水瀝乾後，讓其放涼數分鐘。
Scrub the potatoes clean and get rid of any gnarly bits. Cut the potatoes into chunky wedges. Add to the pan of boiling water and parboil for 8 minutes. Drain in a colander and leave to steam dry for a couple of minutes.
3. 將放涼了的馬鈴薯移至烤盤裡，並加入橄欖油、少許鹽和黑胡椒。馬鈴薯和調味料拌勻後，將其攤平。在烤箱裡煮30分鐘至金黃、香脆和熟透。可搭配牛排或雞肉享用。Transfer to a roasting tray and add a good lug of olive oil and a pinch of salt and pepper. Toss together so all the wedges are coated in the oil then spread out in one layer. Cook in the hot oven for 30 minutes until golden, crisp and cooked through. Delicious served with steak or chicken.
Wash and cook the potatoes in boiling water for 15 minutes. You will need to fully cooked the potatoes in order to use the [ricer] or masher to make soft mash potatoes. Run the cooked potatoes under cold water and peel the skin.
Cut the peeled potatoes into chucks and put inside the [ricer] basket. Press the mash potatoes into a medium size mixing bowl. Set aside.
Cut the ham (or lean bacon) into small cubes. Heat up some oil in a pan, add the ham and cook until golden on medium high heat.
In the mixing bowl of mash potatoes, add the cooked ham, parmesan cheese, and mayo. Mix until well combined. Season with salt & pepper to taste. Roll the mash potatoes into 1-inch round balls.
Set up the working station and prepare for deep fry. Heat up some oil in a medium deep fry pot (or a wok). Beat the egg in a small bowl. First dip a ham & cheese ball into the beaten egg. Then coat with bread crumbs. Deep fry until golden (2-3 minutes.)
Serve while they are hot. Suggest basic Japanese mayo as a dipping sauce.