Lemon and garlic potatoes

Directions

1. 1
   Wash the potatoes, leaving the skins on.
2. 2
   Chop into 2cm chunks and throw into one of the large frying pans.
3. 3
   Cover with boiling water, season with salt and cover with a lid.
4. 4
   Turn the heat right up, and boil for 8minutes, or until just cooked.
5. 5
   Fill and reboil the kettle.
6. 6
   Check that the potatoes are cooked through, then drain and return to the same frying pan.
7. 7
   Leave on a high heat and drizzle over some olive oil.
8. 8
   Add a pinch of salt & pepper, speed-peel in strips of lemon zest and add 4 sprigs of thyme or rosemary.
9. 9
   Halve the bulb of garlic widthways, squash each half with the back of a knife and add to the pan.
10. 10
    Toss everything together, then roughly squash down with a masher.
11. 11
    Toss every 3 minutes or so, until golden and crisp.