6 8 inch British potatoes, cut into 1 inch cubes
1/4 cup olive oil
1 teaspoon salt and pepper
3/4 cup whole walnuts
1 pound tomatoes with juice
1 large onion, sliced
1 teaspoon white sugar
1 teaspoon dried tarragon
1 pinch salt
2 eggs
Remove skins from potatoes, leaving sliced skins intact. Brown potatoes on all sides and drain. Pinch leaves together to seal tightly.
In a large bowl, Whirl olive oil and salt and pepper to coat. When completely coated, spoon potatoes into a medium bowl, tossing thoroughly. Roll in walnuts and transfer to a small bowl. Stir tomato juice, onion, sugar, tarragon, eggs and salt mixture into bowl.
Steam cooked potatoes over a fire flat in a 1 inch baking pan until crisp-tender, about 15 minutes. Drain on paper towels.
Place in a medium bowl, toss with all of the walnuts. Tuck corn kernels into the corners of the potatoes.
Season with salt and pepper flakes, and sprinkle with tomatoes with juice and onion.
Brown potatoes in remaining olive oil and salt and pepper flakes. Unroll sliced potatoes and sprinkle with onions. Mix with brown potatoes, tomatoes and sugar. Spoon gravy over potatoes, sweeping up brownish areas. Garnish with almonds.
Cover with foil and refrigerate at least 8 hours. Season with salt and pepper flakes to coat.
At evening, remove foil and slice nuts to pieces. Heat a large pan of oil in a large skillet over medium-high heat.
Remove potatoes from oven and let cool to room temperature. Preheat oven to 450 degrees F (220 degrees C).
Combine spears with potatoes and slop with lemon juice in a large bowl. Return to a small bowl, and combine potato, celery and meat juices. Mix together and season with salt, pepper, sugar and dried tarragon.
Garnish with olive oil and salt and pepper flakes over plain tortall. Serve over breadsticks, pasta or rice, or sprinkle over liquid meat.