Buttery Chateau Potatoes

Ingredients:

• 700g new potatoes
• 2 cloves garlic, peeled and left whole
• 2 tablespoons butter
• 1 tablespoon olive oil
• Salt, to taste
• Freshly ground black pepper, to taste
• Fresh parsley, chopped, to garnish

Method:

1. Prepare the Oven and Potatoes
   Preheat the oven to 190°C (375°F or Gas Mark 5). Peel the new potatoes, then pat them dry using a clean kitchen towel.

2. Cook in the Pan
   Place the potatoes in an oven-proof frying pan, and add the whole garlic cloves, butter, and olive oil. Set the pan over a medium heat and allow the butter to melt, gently tossing the potatoes to coat them evenly in the buttery mixture. Season generously with salt and pepper. Continue to cook, turning the potatoes occasionally, until they begin to take on a golden hue. Some dark flecks may appear in the butter; these contribute greatly to the flavour.

3. Roast in the Oven
   Once the potatoes are golden on the outside, transfer the pan to the preheated oven. Roast for 30-35 minutes, or until the potatoes are tender and soft within, their exteriors delightfully crispy and brown.

4. Serve
   Discard the garlic cloves, and serve the potatoes drizzled with any excess garlic butter. Sprinkle freshly chopped parsley over the top for a burst of colour and freshness.