Ingredients

• 2lb - 1.2kg potatoes
• Handful of fresh thyme (or one tsp dried)
• Handful of fresh rosemary (or one tsp dried)
• 4 or 5 garlic cloves
• 150g - 5oz butter
• ¼ cup olive oil
• 3 tbs balsamic vinegar
• Salt and pepper

Steps

• Step 1

  Preheat the oven to 160ºC -320ºF

• Step 2

  Wash and peel potatoes, trim off any eyes or unsightly bits.

• Step 3

  Rinse under cold water.

• Step 4

  Cut into chunky pieces.

• Step 5

  Add cold water, enough to cover by at least 2 inches.

• Step 6

  Add approx one tbs salt.

• Step 7

  Place on high heat and bring to the boil for 15 minutes.

• Step 8

  Peel garlic and give it a rough chop.

• Step 9

  Remove the stalks from the thyme and rosemary and add to a bowl.

• Step 10

  Add the olive oil

• Step 11

  Add the balsamic vinegar and mix ingredients. Leave aside.

• Step 12

  Drain potatoes in colander and give them a toss to fluff up the outside.

• Step 13

  Add the butter to an oven dish, turn on heat and let butter melt.

• Step 14

  Add the herb mixture.

• Step 15

  Add the chopped garlic and mix well.

• Step 16

  Add the potatoes and ensure they are all coated in butter herb mixture.

• Step 17

  Season with salt and pepper.

• Step 18

  Place in oven at 160ºC -320ºF for 30 minutes.

• Step 19

  Remove from oven and lightly crush potatoes with a potato masher. Do not mash or over crush. Best to do 2 or 3 at once to spread pressure evenly.

• Step 20

  Return to oven at 160ºC -320ºF for 20 minutes.

Little Tips

You only want to crush the potatoes approx half an inch.
Don't over boil them, you want them to be only half cooked.
Starchy potatoes will fall apart quicker than waxy ones.