From small potatoes to a thriving spud business

When Danish Ekmal Edham first started selling jacket potatoes outside his home, he prepared just six a day.

Just over half a year later, the 23-year-old is serving more than 250 portions daily through D’s Kentang, the small business he launched in January at Taman Perdana here.

The idea came from a simple craving: last November, Danish found himself wanting a jacket potato but struggled to find one in Batu Pahat. So he decided to learn how to make it himself.

“I watched videos on social media and spent almost three weeks experimenting,” he told Bernama. “My mother and other family members became my taste testers before I finally developed the recipe that customers enjoy today.”

Jacket potatoes, also known as spud potatoes, are especially popular in the UK and parts of the Middle East, where the baked potato is typically split open and piled with savoury toppings.

Danish, a former barista, began his venture with just RM100 in capital. His diploma in business management helped him handle the operational side, while his parents, Norazah Zainal and Edham Wahab, both 50, supported him as the business took shape.

As orders increased, he brought in his younger sister, Dya Edlyn Edham, and three part-time workers to help keep things running smoothly.

The menu now offers four main flavours: original classic with baked beans, creamy chicken, black pepper beef and Big Mac beef.

To maintain the texture of the dish, he uses only Russet potatoes, which develop a crispier exterior when baked while remaining fluffy inside.

His customers come not only from Batu Pahat but also from Muar and Kluang, while some regulars travel from Singapore each week. Danish has also attracted students from countries including Syria and Jordan who are studying in the district.

From modest beginnings, he now records gross daily sales of between RM300 and RM600. He hopes to take D’s Kentang further by opening a kiosk at a commercial lot or shopping centre, and is aiming to increase sales to 500 portions a day by the end of the year.

Future plans include more active promotion on social media and mobile sales through a car-boot concept at busy locations. Danish also intends to introduce new toppings every six months to keep the menu fresh.

“I’m always asking customers for feedback and learning new recipes through social media. That helps me keep improving the quality and taste,” he concluded.

D’s Kentang
44, Jalan Kiambang,
Taman Perdana,
83000 Batu Pahat, Johor

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