Place the potatoes in a large pan,
cover with water and bring to the boil.
Simmer for 5-8 mins until starting
to soften but not falling apart. Drain
and leave to steam-dry in the colander
for a few mins.
Heat the oil and butter in a large frying
pan. Scrunch up the bay leaves in your
hands and add them to the pan along
with the whole garlic cloves. Once the
potatoes are dry, tip into the pan and
season. Toss them in the pan and cook
over a medium-high heat for 20-25 mins,
turning often, using a fish slice so you
don’t break them up.
When the potatoes are crisp and
golden, grate the lemonzest straight
over and cook for 1-2 mins more.
Taste for seasoning, then scatter with
parsley and serve.