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Crispy Garlic and Thyme Potatoes
1.5kg new potatoes, unpeeled 2 tbsp butter 1 tbsp extra virgin olive oil 4 cloves garlic, finely chopped 2 tbsp chopped thyme leaves, plus extra sprigs to serve finely grated zest of 1 lemon salt and ground black pepper, to taste
© Annabel Langbein Media
Halve potatoes lengthwise, place in a large pot and cover with cold water. Add 1 tsp salt and bring to a boil. Reduce heat and simmer until tender (about 20 minutes). Drain well. They can be prepared ahead to this stage and kept in the fridge for up to 12 hours until needed.
Heat butter and oil in a large frypan until sizzling. Add potatoes, cut-side down. Cook over medium heat until crispy, turning as they brown (about 20 minutes). Just before serving, add garlic, thyme and lemon zest and toss for 30 seconds, taking care not to burn garlic. Season with flaky salt and pepper and garnish with thyme sprigs to serve.
This recipe is from my book The Free Range Cook: Through the Seasons
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