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As Freshly Picked guest (well, and actor/ comedian) Judith Lucy said of this dish, “I didn’t think you could improve on the classic roast spud, but you can!”  

You will need

Serves 6

  • 400g baby Desiree potatoes (or just regular)

For the garlic butter:

  • 10ml olive oil
  • 1 bulb garlic
  • 50g plant-based butter / margarine
  • Salt

To serve:

  • 1 bunch parsley, finely chopped

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5 mins to prep

50 mins to cook

  1. Step 1

    First, place the garlic (can do the whole bulb!) into tinfoil with a generous coating of oil and pinch of salt, and roast in the oven at 180℃ for 15 minutes.

  2. Step 2

    In the meantime, pop the potatoes in a big pot of cold salted water, then bring up to a boil and cook them for 15–20 minutes or until tender, but still holding their shape. Then drain the potatoes.

  3. Step 3

    Melt the butter in a small bowl, then add to it the sweet insides of the garlic by squeezing the cloves out of the roasted bulb — should slide right out. Mix together with a fork to infuse the butter with garlic. Add a pinch of salt.

  4. Step 4

    Toss half the garlic butter through the potatoes, then place potatoes in a baking tray lined with baking paper. Use the back of a spoon to press potatoes gently, squashing them just enough to break them in and form some rough edges (rough edges = crispier bits!). Paint with the rest of the garlic butter and place in the oven at 200℃ for 20–25 minutes, or until golden brown and crispy!

  5. Step 5

    Scatter chopped parsley over to serve, and enjoy!

Recipe: Judith Lucy

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