|Lightly smashed baby potatoes tossed in garlic butter and herbs of choice served up with bacon bits and an artichoke dip|
125 g/ 4 oz salted butter mixed in with
4 fresh garlic, finely chopped or crushed
4 tbsp mint or parsley
A dash of salt and freshly ground pepper to season
200 g/ 7 oz diced smoked meat
served with artichoke dip or hummus
Toss the well-cooked potatoes (in the pan you used to boil them in) with the prepared butter. Using a fork is best so it gets slightly broken, allowing the flavours to mingle well.
Serve it with some pan-fried smoked meat like chicken or turkey bacon, sausages, or bacon.
Hummus or artichoke dip goes well to complete.
For a vegetarian meal, use diced smoked cheese.
Padron and Shishito Peppers, crackled with a touch of salt, taste delicious with this.
Using small new potatoes ensures the skin is very tender and one does not need to peel it.
My published cookbooks are available for sale through myself and on Amazon.
The World of Parsi Cooking: Food Across Borders is a 3 award winning book. It has been self published in July 2019 and will be going into its second print in 2022.
The Art of Parsi Cooking; reviving an ancient cuisine was published in 2016 by Austin Macauley and continues to be available through amazon book depot book depository and from the publishers.