4 large potatoes, cut into 1 inch cubes
2 tablespoons butter
1 teaspoon salt
1 tablespoon allspice
Place potatoes in large and shallow baking dish. Deep fry, removing skins, brown and cut into cubes.
Mix butter and salt, and coat with potatoes. Sprinkle with spices and mix thoroughly. Transfer to dish. Shape mixture into 4 small patties, cut in half. Wrap patties in plastic wrap or foil and place in salted watercress and dandelion pots.
Heat butter and water over low heat in large saucepan until butter is melted. Remove patties from water and drain on paper towels.
Pour oil into skillet and cook, stirring occasionally, until oil is almost completely melted. Remove patties from water. Brown patties on both sides. Drain on paper towels.