These are a little naughty, and will have your guests licking their plates. To serve four people as a side dish you will need…
- 1 kilo potatoes (any variety, I use baby potatoes)
- 10g butter
- 1tbsp vegetable oil
- as much garlic as you dare (four very fat cloves or half a head, peeled and finely sliced or chopped)
- as much chilli as you dare (2tsp chilli flakes)
- 150mL cream (single, double, doesn’t matter)
- Hack up the potatoes into pieces of roughly equal thickness, maybe an inch or so; peel them if they have thick skins. When I use baby potatoes I just halve them down the long axis.
- Pop the spuds into a steamer and, well, steam them, until they’re done, which will probably be around 20 minutes. Check that they’re tender when pierced with a sharp knife or skewer.
- Just as the spuds are finishing, melt the butter in a large pan, with the vegetable oil to stop it burning, and fry the garlic and chilli, until the garlic is translucent and golden.
- Tip in the potatoes and combine well, adding a generous sprinkle of salt and a thorough grind of black pepper. There’s no need to sauté the spuds.
- Finally, add the cream, combine well, wait for it to boil, and turn off the heat.
You could add more cream, more chilli and more garlic. Some finely chopped fresh basil leaves won’t hurt either, but don’t bother with dried for this dish.