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Crispy Herb Potatoes
- Serves
4
- Difficulty
Easy
By Kirsty Scobie and Fenella Renwick
Published 2020
Yummmm - crispy potatoes! These are a great alternative to chips and can be jazzed up with any herbs you have in the fridge. In the Shack we serve them with the pan-fried smoked mackerel, but they’re a great side to most fish and meat dishes.
Ingredients
500 g good glug 50 g
Method
Place your potatoes in a pan and cover with cold water, add a good sprinkle of salt, put the lid on the pan and cook at a high heat until a potato just slides off your knife when inserted into its middle. Drain the potatoes into a colander and let them steam dry. When they are cool enough to handle, halve or quarter them.
Put your frying pan on a high heat and add a good glug of olive o
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