Kipfler Potatoes with Garlic, Lemon Thyme & Chilli

I just loved the simplicity of this dish. I needed a side dish that could hold its own along with the Aromatic Chicken Pilau with Cinnamon, Tomato & Nutmeg I was serving for dinner, and this was perfect. I must admit as well that I actually "directed" Nick in the kitchen with this, so he deserves all the credit for cooking this beautiful dish.

4 Serves / Side Dish

750g (1 lb 10 oz) small kipfler potatoes, unpeeled
1 tablespoon salt
1 garlic bulb
150ml (5 fl oz) olive oil
1/2 bunch of lemon thyme
2 long red chillies, finely sliced

Put the potatoes in a saucepan and cover with cold water. Add the salt, then place the pan over high heat and bring to the boil. Boil rapidly for 8 minutes, then remove from the heat and drain. Cut the potatoes in half lengthways and allow the skins to dry.

Place a kitchen cloth over the garlic bulb and give it a good whack with a meat mallet. This should separate the cloves, leaving most of the skin on the garlic (this will protect the garlic as it fries). Place a frying pan over a medium heat and add the olive oil. Add the potatoes and garlic and gently bring the heat up so they start to fry. Cook slowly, stirring occasionally for about 10 minutes, or until the potatoes are golden and the garlic is soft. Add the lemon thyme and chilli and cook for 5 minutes. Season with sea salt and freshly ground black pepper.