TO SERVE FOUR
575 g (1¼ lb) medium sized waxy potatoes (Maris Piper, Desirée or Romano)
90 ml (6 tbsp) olive oil
4 unpeeled garlic cloves
few fresh thyme or rosemary sprigs
25 g (1 oz) butter
crystal salt, for sprinkling
Cut the potatoes lengthwise into quarters, then place in a bowl of cold water. Rinse and pat dry with kitchen paper to prevent them from sticking during cooking.
Heat the oil in a flameproof casserole or heavy-based pan and, when smoking hot, add the potatoes and garlic. Reduce the heat and fry the potatoes, turning constantly, until browned on all sides. Stir in the herbs, cover tightly and allow the potatoes to cook in their own steam fo 15 minutes.
Remove the lid and turn the heat up to evaporate any water and crisp the potatoes. Add the butter and toss gently.
Sprinkle with plenty of salt and garnish with thyme or rosemary sprigs to serve.
Variation:
Fry 125 g (4 oz) chopped derinded pancetta or unsmoked bacon along with the potatoes and garlic.