Boiling the potatoes for longer, then smashing them, makes for more surface area, meaning golden brown beauties and extra crispy bits everyone will love!
PREPARATION TIME: 10 minutes
COOKING TIME: 1 hour and 20 mins
SERVES: 6
INGREDIENTS
- 6 medium Maris Piper potatoes
- 1 tbsp olive oil
- 200g unsalted butter, cubed
- 4 large garlic cloves, bashed
- 2 sprigs rosemary
- 2 sprigs thyme
- 200ml chicken or vegetable stock
METHOD
- Slice the ends off the potatoes so they lie flat on either side.
- Heat the oil in a pan over a medium-low heat. When hot, add the potatoes cut-side down. Fry for 5-7 mins, or until deep golden brown, then flip and fry on the other side. Add the butter to the pan to melt.
- Scatter the garlic and herbs around the potatoes and season well. Carefully pour the stock around the veg, being aware of any hot butter that may splash out.
- Cover and simmer gently for 25-30 mins, or until the potatoes are tender, then serve
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Source: BBC Good Food - Sophie Goodwin
