• 500g new potatoes
• 2 tablespoons olive oil
• 1 tablespoon butter (melted)
• 3 cloves of garlic
• ½ teaspoon black pepper
• 1 sprig rosemary /thyme
• 1 teaspoon sea salt
• olive oil

Garlic Butter Sauce

• 3 cloves of garlic
• 3 tablespoons butter
• 1 teaspoon chilli flakes
• 1 teaspoon parsley

Garlic Aioli

• ¼ cup mayonnaise
• ¼ cup sour cream/Greek yogurt
• 2 cloves of garlic
• 1 tablespoon lemon / lime juice
• 2 tablespoons dill

1. Start by boiling the potatoes in a large pan of salted water for around 20 minutes, until they are soft.
2. Drain them in a colander and leave them to dry by steaming for at least 5 minutes.
3. Line a baking tray with olive oil and put it in the oven to heat until it is very hot.
4. In a bowl, melt the butter, add the oil and all the other ingredients, then add the dried potatoes and mix to coat them in the butter.
5. Carefully remove the tray from the oven, then pour the potatoes onto it.
6. Press each with the bottom of a glass or sturdy cup.
7. Add salt, ground black pepper, and some fresh chopped herbs such as oregano, or any of your other favorite herbs.
8. Put the tray back in the oven and bake for 35 minutes until golden and crispy.
9. To serve, sprinkle a little oil over them and more chopped herbs.

Lisa Fearn recipe for Prynhawn Da.

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