Crispy Garlic Butter Potatoes With Confit Garlic Mayo

These were a very naughty treat and incredibly simple to make, just a little bit of patience required but you could bake the potatoes a day before and chill them to be honest.

Side Steak

Servings: 4

Source

Ingredients

  • 5-6 medium sized Maris piper potatoes
  • 15 garlic cloves
  • 150g ghee or clarified butter
  • 2 sprigs of thyme
  • 2 sprigs of Rosemary
  • Pinch of salt
  • 100g mayo
  • Parmesan
  • Sea salt
  • Chopped flat leaf parsley

Instructions

  1. Bake the potatoes at 200c/400f for 50 mins or until tender. Allow to cool completely and for the best results chill them in a fridge for at least 2 hours
  2. Meanwhile add the garlic, ghee, thyme, rosemary and a pinch of salt to a pan and cook gently on the lowest heat possible until the garlic is very tender. This can also be done in a low oven around 120c for 2 hours.
  3. Strain the ghee and keep it to one side
  4. Mash up the garlic and mix through the mayo
  5. Heat the infused ghee in a frying pan and fry slices of the chilled potato in batches until very golden and crisp all over
  6. Serve immediately with a pinch of salt, plenty of Parmesan and parsley along with the garlic mayo to dip