Perfectly cooked potatoes infused with garlic and herbs, then smashed and seared for a crisp crust.
Once all ingredients are in the pot, cover with the lid.
Heat the pot at 220°F/ 140°C (low) and cook the potatoes for about 25 minutes or until they are soft when poked with a fork.
Turn off the heat and strain the potatoes through a colander. Allow them to dry, then wash the pot before continuing with the recipe.
Transfer the potatoes to a tray or large plate and with the help of a flat spatula gently smash them until they burst but remain attached.
Add the oil then preheat the pot to 350°F / 175°C (medium- high).
Place 6-8 potatoes in the pot, making sure not to overcrowd it and cook for 6 minutes or until golden brown.
Moderately season the potatoes with kosher salt and black pepper.
Flip the potatoes and continue searing for 6 minutes or until golden brown. Season with some salt and pepper as they cook.
Turn off the heat and transfer the potatoes to a paper towel lined tray or plate. If you have more potatoes to cook, repeat the cooking steps.
Preheat the pot to 300°F/ 150°C (medium), then add the butter and melt completely.
Cook for 30 seconds or until lightly browned.
Turn off the heat and pour the garlic butter over the smashed potatoes.
Serve warm with fresh squeezed lemon and chopped chives.
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