Crispy Buttery Crushed Potatoes
Ingredients
- 900 g baby potatoes
- 4 cloves garlic
- 3 sprigs rosemary
- 100 g butter
- Salt and pepper
Method
- Place the baby potatoes with 2 cloves of garlic and one sprig of rosemary In a large saucepan, cover with water and season with salt. Bring to the boil and simmer over medium heat for 20-25 minutes until cooked through.
- Remove from the heat and drain the potatoes.
- Gently crush the potatoes.
- over medium high heat, heat a non stick sauté pan with a drizzle of oil.
- Add the potatoes and colour them for 5 minutes turning once or twice. T
- Add the last cloves of garlic and rosemary sprigs and the diced butter. Season with salt and pepper.
- Let the butter foam and colour spooning the butter over the potatoes to coat them until well coloured, shinny and crispy.
- Remove from the heat and serve immediately with some salad leaves or your desired ingredients such as ham, poached or fried eggs…
