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    Crispy garlic and herb new potatoes

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    Crispy garlic and herb new potatoes

    By Georgina Hayden

    • Gluten Free
    • Vegetarian
    • Preparation time: 10 minutes
    • Cooking time: 20 minutes
    • Total time: 30 minutes

    Serves: 4


    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.


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