Garlic Potatoes

Here is a recipe which can help you use up your rebbige (the little potatoes which are a bit small for most dishes) The best potatoes to use would be the “New” type – i.e. the more waxy varieties do best

Influences

I love garlic, I love potatoes put them together and voila! – garlic potatoes

Ingredients

10 little new potatoes, boiled in their skins
2 tbsp very fine breadcrumbs
2 tbsp grated parmesan
2 eggs, beaten
Cooking oil, for deep frying (Rapeseed for lowest saturates)
55g/2oz butter
2 garlic cloves, finely chopped
½ tsp parsley, finely chopped
salt and pepper

Method

1. Skin the potatoes while still hot and roll in the breadcrumbs and parmesan mixed together. Dip in the beaten egg and roll the potatoes in the breadcrumb mix again. Heat the oil to 350F/180C and deep-fry for 5-6 minutes until golden. Drain on absorbent kitchen paper and keep warm.

2. Melt the butter, cook the garlic until golden, season, mix in the parsley and pour over the potatoes.