Ingredients
Directions
- 1
Wash the potatoes, then drizzle with a little oil and salt. Bake at 180°C for around 40 minutes or until they are tender. Allow to cool slightly, then press them down gently.
- 2
Add the olive oil, garlic, thyme, rosemary, and bay to a pan. Infuse over a low heat until the garlic is soft. Strain into a large pan.
- 3
Add the crushed potatoes to the infused oil and allow a crust to form on a medium heat. Turn them, then add the butter. Turn up the heat so it's foaming and brown, then turn off the heat. Add some rosemary for the final 2 minutes of cooking.
- 4
Mix the mayonnaise with the capers, lemon zest, chopped chives, and crushed garlic from the oil. Mix that in too.
- 5
Serve the potatoes while piping hot with sea salt and the mayo on the side.
