The most delicious potatoes and the perfect recipe for ‘off the cuff’ summer dining. But here’s the thing – this is the simplest recipe. It’s almost hands-off and everyone loves them! Try infusing the oil/butter mix with a little garlic, lemon rind and/or chilli flakes. Strain before using though as particularly the garlic will catch at high heat.
1kg Baby Potatoes*
2 Tbsp olive oil
2 Tbsp butter, melted
*Look for floury potatoes. Waxy are ok but the floury ones crisp up better and have that lovely fluffy inside.
Place potatoes in a pot then add cold water to cover. Bring to the boil before adding about 1 tbsp salt. Lower the heat to a simmer and cook potatoes for 15 mins. Drain potatoes and cool slightly. Heat oven to 230C and place a rack about 2/3rds of the way up the oven (you want maximum heat for these). Line a baking tray (I use a heavy gauge sheet pan) with parchment paper (or don’t, parchment just makes for easier clean up which I love). With the help of a fish slice or similar, squash each potato until it’s about 1.5cm in height. Place on your lined tray before brushing both sides of the potato liberally with the melted butter and oil mixture. Sprinkle with extra salt. Bake for about 15-20 mins in a hot oven until golden and crispy. Serve hot, straight from the oven, sprinkled with fresh herbs.