Garlic Potatoes

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Appears in

The Potato Year: 300 Classic Recipes

The Potato Year

By Lucy Madden

Published 2015

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This recipe apparently originated in that popular 1960s’ London restaurant, Nick’s Diner.


  • 2 lb (900 g) potatoes
  • Vegetable oil for deep-frying
  • 3 cloves garlic, blanched
  • 3–4 oz (75–110 g) butter
  • Chopped herbs


Parboil the potatoes until barely tender, then deep-fry until golden crisp. Mash roughly with a fork with the blanched garlic, butter and herbs.

French food was not to the liking of the men from Northern Ireland working on the building of Euro Disney outside Paris, so a special consignment of Irish potatoes was shipped from Belfast to Paris.

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