Kirsty Scobie, Fenella Renwick

Crispy Herb Potatoes

Preparation info
  • Serves

    4

    • Difficulty

      Easy

Appears in
The Seafood Shack: Food & Tales from Ullapool
The Seafood Shack

By Kirsty Scobie and Fenella Renwick

Published 2020

  • About

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 baby potatoes
  • good glug of olive oil
  • 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