Lemon and garlic potatoes

1. 1

   Wash the potatoes, leaving the skins on.

2. 2

   Chop into 2cm chunks and throw into one of the large frying pans.

3. 3

   Cover with boiling water, season with salt and cover with a lid.

4. 4

   Turn the heat right up, and boil for 8minutes, or until just cooked.

5. 5

   Fill and reboil the kettle.

6. 6

   Check that the potatoes are cooked through, then drain and return to the same frying pan.

7. 7

   Leave on a high heat and drizzle over some olive oil.

8. 8

   Add a pinch of salt & pepper, speed-peel in strips of lemon zest and add 4 sprigs of thyme or rosemary.

9. 9

   Halve the bulb of garlic widthways, squash each half with the back of a knife and add to the pan.

10. 10

    Toss everything together, then roughly squash down with a masher.

11. 11

    Toss every 3 minutes or so, until golden and crisp.

* Per serving · 4 servings · Values may vary.

No additional tips available.