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Crispy garlic and herb new potatoes
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By Georgina Hayden
750g new potatoes
100ml olive oil
8 cloves garlic, finely sliced
25g unsalted butter
1 tbsp white wine vinegar
½ x 25g pack chives, finely chopped
½ x 25g pack mint, leaves only, roughly chopped
½ x 25g pack flat leaf parsley, roughly chopped
1 Put the potatoes in a large pan of cold, salted water, halving any larger ones so they are all a similar size. Put over a high heat, gently bring to the boil, then reduce to a gentle simmer and cook for around 15-18 minutes, until tender. Drain and leave to steam dry in the pan, then crush with a potato masher so they break up and flatten.
2 Meanwhile, put the oil in a small pan with the sliced garlic and set over
a medium heat. Warm through, then when it starts to gently bubble, reduce the heat a little and slowly cook the garlic for 12-15 minutes, until it starts to turn golden and become crisp, stirring occasionally. Put the hot, crushed potatoes in a large serving bowl and stir in the garlic and oil along with the butter, vinegar and herbs; season and serve.
Typical values per serving:
This recipe was first published in March 2022.