1. Boil whole potatoes until fork tender.
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2. Take potatoes out of boiling water, drain and put in freezer for 20 minutes uncovered. This will draw out the moisture to give a crispier potato.
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3. Squash potato gently to flatten and stab with end of a knife repeatedly to create more surface area. These will become your crispy bits.
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4. Heat olive oil in a cast iron or heavy based pan.
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5. Put two garlic cloves in the oil for flavour and add potatoes. Flip when crispy on one side. Get them really dark for a crispier potato.
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6. Take potatoes out and toss in Mingle All Purpose Seasoning. Season with salt to taste.
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7. Get a plate and put the rocket with a squeeze of lemon juice over the leaves.
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8. Chop chives and mix with sour cream and cracked pepper.
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9. Put potatoes on top of rocket. Scoop dollops of cream over potatoes and serve as a side to any meal.
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