- 1½ kg potato, cut into small chunks
The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…
- 4 tbsp rapeseed oil
If you want a light alternative to other cooking oils, rapeseed is a great choice and has…
- 1 tbsp butter
Butter is a dairy product made from separating whole milk or cream into fat and…
- 4 bay leaves
- 2 garlic cloves (don't worry about peeling)
- zest 1 lemon
Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…
- small bunch parsley, chopped
One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…
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 lemon zest straight over and cook for 1-2 mins more. Taste for seasoning, then scatter with parsley and serve.