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This traditional, stovetop method of cooking potatoes results in a great combination of textures, with the crispy ‘crust’ and the soft, steamed potato. The potatoes take on a nutty sweetness flavoured by the wild garlic, too.
Recipe Taken from Garlic by Jenny Linford, (£14.99, Ryland Peters & Small)Chop the potatoes into even-sized chunks, roughly 3 x 2 cm.
Heat the clarified butter in a heavy, lidded frying pan until hot. Add in the potato pieces, flesh side down, arranging them in a single layer in the pan. Season with sea salt flakes and sprinkle over the chopped wild garlic.
Cover the pan and cook over a medium heat without disturbing the potatoes for 30 minutes until they are soft and tender. Carefully turn over the potatoes, revealing their crispy golden brown side and serve them this side up.
Around 2 hours
Serves 4
2 hours, plus resting
Serves 6-8
4 hours
Serves 6-8
1 hour 10 minutes, plus resting
Serves 4
1 hour
Serves 4-6
1 hour 30 minutes
Serves 6
Chop the potatoes into even-sized chunks, roughly 3 x 2 cm.
Heat the clarified butter in a heavy, lidded frying pan until hot. Add in the potato pieces, flesh side down, arranging them in a single layer in the pan. Season with sea salt flakes and sprinkle over the chopped wild garlic.
Cover the pan and cook over a medium heat without disturbing the potatoes for 30 minutes until they are soft and tender. Carefully turn over the potatoes, revealing their crispy golden brown side and serve them this side up.
15 minutes
Serves 18-22 scones
