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*This recipe is gluten-free according to industry standards

Ingredients

  • 500g baby new potatoes
  • 4 cloves garlic, peeled
  • 35g butter, plus a little extra
  • 2 tbsp olive oil
  • a few sprigs rosemary

Method

  • STEP 1

    Put the potatoes into a large pan of boiling salted water and cook for 15-20 minutes or until tender. Add the garlic cloves for the final 10 minutes. Drain well and cool.

  • STEP 2

    Once cool, press each potato between the side of a large knife and a chopping board until squashed and flat.

  • STEP 3

    Heat the butter and oil in a large frying pan and, once foaming, add the squashed potatoes and some seasoning. Fry for 5-10 minutes or until deeply golden and crunchy, then flip, add the garlic cloves, rosemary and another knob of butter, and cook until really golden.

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