Pommes parmentier with a fried egg
My ultimate breakfast but equally good at lunch or dinner. Halfway between a roast potato and a chip, pommes parmentier are delicious.
Pommes parmentier (3 portions)
3 Large potatoes (maris piper)
Veg oil
3 Rosemary (sprigs)
3 Thyme (sprigs)
3 Garlic (cloves)
Maldon salt
Olive oil
Parmesan (grated)
Dice your potatoes and cook in boiling salted water until soft, strain the hot liquid and leave to steam for 5 minutes. Season with Maldon salt.
Heat the fat in the oven at 220c, place the cooked potatoes in the hot fat. Baste with the hot fat.
Place in the hot oven for around 15 minutes before turning, flip, every 10 minutes until you have dark golden, very crispy potatoes.
Once fully crispy strain most of the oil from the potatoes and add your crushed garlic / chopped herbs olive oil and toss well.
Finish with some grated parmesan, this helps everything stick to the potatoes.
Serve with any meat of fish, or for the breakfast of champions serve up with a perfectly fried egg.
