RECIPE BY SARAH GLOVER • PHOTOS BY LUISA BRIMBLE
A Christmas table is not complete without a potato dish.
Here's one to impress the crowd.
1.5 kg chat potatoes, skin on, washed and halved
100 g butter
bunch of thyme
1 fresh young garlic bulb, finely chopped
150 ml pouring cream
1: Light your fire and let it burn down until you obtain a medium heat. Alternatively, heat your barbecue for about 10 minutes with the lid down to get it nice and hot.
Place the potatoes in a large pot, cover with cold water and bring to the boil. Reduce the heat and parboil for about 10 minutes. Drain all the water off and toss in the hot, dry pan so the potatoes dehydrate a little (this is the secret to making them extra crispy). Allow to sit for about 5 minutes.
2: Put the potatoes in a large roasting pan, drizzle with olive oil and season with salt. Cook for 15 minutes or until the potatoes start to turn golden brown. Remove and smash them down with a fork or potato masher, then add the butter, thyme and garlic and pour over the cream. Return to the heat and cook for a further 10 minutes.
Serve with all the creamy goodness. Yum!
Note: If preferred, you can cook this at home in a preheated 200C oven.