Pan roasted crushed baby potatoes

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This is one of our favourite potato dishes. The perfect combination of crunchy and fluffy potatoes. You don’t need an oven and it comes together pretty easily. 

You’ll need:

  • 250g baby potatoes (washed but not peeled)
  • 1 sprig rosemary (remove leaves and chop finely)
  • 1/2 teaspoon oregano leaves
  • 1/2 teaspoon thyme
  • 1 garlic clove (sliced finely)
  • 1 teaspoon pesto
  • olive oil
  • salt and pepper
  • water for boiling potatoes

Method:

Boil potatoes until fork tender. Drain and press each potato down with a fork. You want to ‘crush’ them gently. In a medium hot pan, add olive oil and then add crushed potatoes in a single layer. Sprinkle salt and pepper over the potatoes. Allow to crisp and turn golden brown. Flip the potatoes, add garlic and herbs. Allow second side to also crisp and turn golden brown. Add pesto, and then start tossing. You want the herbs to also crisp up. Some of the bits of the potato might burn, some will simply fluff up, some of the edges will roast nicely. The garlic will turn nice and crisp. Remove and serve hot – Enjoy!

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