A Christmas table is not complete without a potato dish.
Here's one to impress the crowd.
RECIPE BY SARAH GLOVER • PHOTOS BY LUISA BRIMBLE
1 1/2 kg of chat potatoes, washed and cut in half (skin on)
1 bulb of fresh garlic
Bunch of thyme
Place the cut potatoes in a large pot, cover with cold water, bring to boil. Reduce heat and par boil, drain all the water off and allow them to dehydrate with the steam, this makes for extra crispy potatoes and allow to sit for about 5 minutes.
Heat your oven to 200ºc or you can do these over the bbq, coals or gas. Put the potatoes into a large roasting pan, dress with olive oil and salt. Cook for approximately 15 minutes or until it starts to turn golden brown. Remove from the oven and smash them down with a fork or potato masher, this allows them to get extra crispy, pour the cream, add butter, thyme and garlic and place back in the oven for further 10 minutes.
Serve with all the creamy goodness. Yum!
Feeds: 10 people. Approximate cooking time: 35 - 45 minutes