Potatoes with green garlic

This dish has changed my life: the potatoes develop a crisp edge and are just delicious served hot or at room temperature. You could even cook them the day before and finish the dish just before your guests arrive.

Serves 4-6 Preparation time 20 minutes Cooking time 45 minutes

You need

• 4 green garlic stems (see how to grow your own below) – or 2-3 finely chopped garlic cloves • a bunch of spring onions • a bunch of pea shoots • 1kg baby potatoes • 6 tablespoons (90ml) butter • grated zest and juice of 2 lemons • 2 tablespoons (30ml) olive oil

This is how

Ahead of the time Cut the washed garlic stems, spring onions and pea shoots into 4cm pieces. Cover the potatoes with just enough cold water, heat to boiling point and boil them for about 15 minutes until completely cooked. Drain the potatoes in a colander and allow them to cool and dry completely before refrigerating. To serve Heat three tablespoons (45ml) of the butter in a large, heavy-based saucepan. Use the palm of your hand to press each potato until the skin bursts. Fry half the potatoes for about 15 minutes, shake the pan and stir occasionally so that the potatoes turn crisp all over. Transfer the fried potatoes to a serving dish and repeat the process with the remaining potatoes. When the second batch is almost ready, add the garlic, spring onions and pea shoots. Stirfry for 5 minutes.

Transfer all the potatoes to the serving dish and season to taste with coarse salt and freshly ground black pepper. Scatter the zest on top, drizzle the lemon juice and the olive oil over, and stir gently. Serve immediately or at room temperature.