This is such a great little recipe! As a potato addict, I can officially say that roast dinner vibes are here to stay, all summer long. Speaking of roast dinners…we have a summer roast dinner platter heading your way very soon.Jump to Recipe
Check out how we made these bad boys and some other fantastic and simple side dishes!
- Frying pan
- Potato masher
- 6-10 Small potatoes Such as Yukon Gold, Seasons Gold or red or white new potatoes.
- 1 tbsp Olive oil
- Sea salt & coarse black pepper
- 50 g Butter (salted)
- 2 Stalks fresh parsley
- 2 Stalks fresh thyme
- 1 tsp Lemon zest; optional
- Put your potatoes into a saucepan and cover with cold water. Place the pan over medium heat and let it come to the boil. The potatoes should soften in approximately five minutes but just carefully check on their progress with a fork – if they're ready to eat, you're good to go!
- Once the potatoes are soft, put into a colander or strainer and run under cold water or just set aside to cool if you're not in a rush.
- While the potatoes are cooking, finely chop your herbs and mix them into the butter; season with a little salt and pepper.
- Lay each cooled potato on the flattest side and gently crush them with a potato masher so that they are approximately ½inch thick. Don’t push down too hard and fast or you’ll end up with mash! Repeat with all of the potatoes.
- Brush or fork on a little of your flavoured butter across each potato. Sprinkle with a little extra salt and pepper.
- Warm some olive oil in a frying pan and add your potatoes, butter-side facing up. Over medium heat, gently fry the potatoes until they’re crisp on the bottom, carefully flip them over and get a nice crisp on the buttered sides.
- Turn these out into a serving bowl, top with extra fresh herbs if desired. Serve immediately or set aside as they're also delicious cold!
We would love to hear what you think of our dish.