Friday, 12 December 2008

Stephen Williams's crisp potatoes with garlic butter


Chef Stephen Williams serves the best potatoes in London at Fulham gastropub The Harwood Arms and here's how he does it. Boil small Roseval potatoes until tender; drain and cool. Gently crush the potatoes using the heel of you palm until the skin cracks but the potato remains whole. Deep fry at 170° until crisp, then toss in garlic butter. Simple but utterly delicious.

1 comment:

David Hall said...

Mouth watering Mr Lynes