Crusherton Potatoes

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Ingredients

3-4lb/1.5kg baby gold potatoes 3

sprigs thyme

1 sprig rosemary

4-5 garlic cloves

1-3 strip lemon peel

Olive oil for frying

Salt to taste

Instructions

1. Add potatoes to very salty water with thyme, rosemary, garlic & lemon peel. Bring to boil then reduce heat to low and cook for 25 min, or until tender but not mushy.

2. Drain & cool in the fridge for 30-60 min to set starch.

3. Lightly crush each potato with the palm of your hand to flatten.

4. Heat olive oil in a 12-inch cast iron pan over medium-high heat. Add potatoes and fry for 5 min until crispy.

5. Toss the pan to flip potatoes and continue cooking 2 minutes

6. Transfer to 450F/230C oven to roast for another 10-15 min