Crispy crushed potatoes with creme fraiche and herb oil

Name: Crispy crushed potatoes recipe
Yield: 4
Ingredients: 800g baby potatoes; 60ml olive oil; 1 bunch sage, leaves picked; 1 garlic clove, sliced; Creme fraiche, to serve; 100ml extra virgin olive oil; 1/2 garlic clove, crushed; 62.50 ml finely chopped flat-leaf parsley; 1 tsp each rosemary and thyme leaves; 1 tsp Dijon mustard

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P94 Crispy crushed potatoes with creme fraiche and herb oil

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by Darren Robertson

Chef, author, tv presenter and co-owner of the Three Blue Ducks restaurants

Jul 09, 2023

This unconventional spud take will soon become your favourite. Crushin' it!

800g baby potatoes
1/4 cup (60ml) extra virgin olive oil
1 bunch sage, leaves picked
1 garlic clove, sliced
Creme fraiche, to serve

Herb oil

100ml extra virgin olive oil
1/2 garlic clove, crushed
1/4 cup finely chopped flat-leaf parsley
1 tsp each rosemary and thyme leaves
1 tsp Dijon mustard

Method

1.

Cook potatoes in a large saucepan of boiling salted water for 15 minutes or until tender. Drain and cool. Use the back of a spoon to slightly crush each potato. Preheat oven to 240°C/220°C fan-forced.
2.

Heat the oil in a large ovenproof frypan over medium-high heat. Add sage and garlic. Cook for 3-4 minutes until garlic is golden and sage is crisp. Remove, set aside. Arrange potatoes in a single layer in pan, baste with oil, transfer to oven and roast for 45-50 minutes until golden and crispy.
3.

For the herb oil, place all ingredients in a small food processor. Whiz until a bright green oil forms. Season to taste.
4.

Season potatoes, sprinkle with sage and garlic. Serve with creme fraiche and herb oil.