As previously mentioned, this is so far my most favourite dish from Jamie Oliver's book 30 Minute Meals. I cooked it last night as part of dinner, and lo and behold we made them again for lunch today - because they are that good. Besides having the evergreen appeal of being carbalicious, the rosemary and garlic give the potatoes a fulsome flavour. But the best part is the lemon rind, making them totally tasty and addictive.
Crispy potatoes (p. 196) - Vanessa's edit
Ingredients
500g red-skinned whatever-kind-you-have-in-the-pantry potatoes
1 lemon
4 sprigs of fresh thyme or rosemary
1 bulb of garlic
Method
1. Wash the potatoes, leaving the skins on. Chop in 2cm chunks and throw into one of the large frying pans.
2. Cover with boiling water, season with salt and cover with a lid. Turn the heat right up, and boil for 8 minutes, or until just cooked.
3. Check that the potatoes are cooked through, then drain and return to the same frying pan. Leave on a high heat and drizzle over some olive oil.
4. Add a pinch of salt and pepper, speed-peel in strips of lemon zest and add 4 sprigs of thyme or rosemary.
5. Halve he bulb if garlic widthways, squash each half with the back of the knife Cut garlic cloves into chunks and add to the pan.
6. Toss everything together, then roughly squash down with the masher. Toss every 3 minutes or until golden and crisp.
