Another quick and simple recipe to go with almost anything. Perfect with the Simple Summer Salmon.
Baby potatoes are great for this but any size will do. I boil the potatoes to cook them first and just give them a quick blast in the pan to brown them as the guests are sitting down at the table.
Don’t fry the garlic first because at that temperature, the garlic will burn within seconds and the dish will end up having a bitter after taste, so, best thing is to just add them together. I have quite often, used just garlic infused olive oil and omitted the crushed garlic altogether, producing a similar but less garlicky dish.
1 kg new potatoes
2 cloves garlic, crushed or finely chopped
2-3 tbsp olive oil
salt and pepper
handful of fresh leaf parsley, chopped
1. Bring a large pan of salted water (1 tsp salt) to boil. Make sure there’s enough water to cover the potatoes completely.
2. Clean the potatoes, leaving the skin on, be careful not to scrub too hard as new skin comes off easily. Don’t worry if it does, not the end of the world!
3. Cut the potatoes to roughly the same size if not using baby potatoes.
4. Cook the potatoes for about 15-20 minutes until just cooked. Push a small knife through one to check that they’re done. Don’t overcook the potatoes as you want them to retain their shape and not become mash.
5. Drain the potatoes, leaving them in the colander to steam dry for a couple of minutes. At this stage, you can leave them until you’re ready to sauté and serve them later.
6. Heat the olive oil in a frying pan large enough to hold all the potatoes in a single layer (or do it in batches) over high heat.
7. Add the potatoes and garlic and brown the potatoes very quickly all over, making sure they’re heated right through if cooking from cold.
8. Add some salt and pepper, sprinkle over the parsley and serve immediately.