A Little Aside: Crushed Garlicky Potatoes

Ooooooh, so lovely, these potatoes are just so scrumptious, I can eat them all by themselves. Infused with loads of garlic and olive oil with just a smattering of parsley to garnish – they are fab and really dress up the humble new potato, especially as they are coming to the end of their season.

What you need…

250g new potatoes

3 garlic cloves, chopped

100ml milk

100ml olive oil

Sea salt and black pepper

Squeeze of fresh lemon juice

Small handful flat leaf parsley, chopped

What to do…

Pop the potatoes into a heavy based sauce pan with the garlic, milk and olive oil. Season to taste with salt and pepper. Place over a moderate heat and bring to the boil, cooking for 15-20 minutes or until the potatoes are soft and the liquid is largely absorbed.

Use a fork to roughly mash up – you’re not looking for smooth mash but more a rustic chunky affair. Squeeze in the lemon juice, tip in the parsley, stir together and then serve. Marvel that rarely before have potatoes been this wonderful and ever so slightly addictive! Yum!!!

Tip…

This recipe works equally well with other potatoes: you just need to peel them first.

Inspired by…

John Torode

How Easy…

Well, it’s not hard is it?

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