- Prep
- —
- Cook
- —
- Total
- 10 min
- Calories
- Not listed
- Protein
- Not listed
- Carbs
- Not listed
- Fat
- Not listed
Get ready
Ingredients
Ingredients
- 300 g Jersey Royals
- 1 tbsp Olive Oil
- 1 tbsp Salted Butter
- 1 Bunch Parsley
- 2 tbsp Chopped Tarragon
- 3 Garlic Cloves
- 3 Thyme Sprigs
- 2 Shallots
- 300 g Wild Mushrooms
- Salt
Black Pepper
- 1 Lemon
Cook
Method
- Wash the potatoes in cold water and transfer to a large saucepan. Cover with cold water, add a tablespoon salt and bring to a simmer. Simmer for 10 minutes or so until the potatoes are knife tender, drain and leave to steam dry.
- While they’re cooking, roughly chop the mushrooms, chop the herbs, dice the shallots and smash the garlic, leaving the skin on.
- Set a heavy-bottomed frying pan over a medium heat. Once hot, add the olive oil followed by the potatoes. Cook for a few minutes until the skin begins to take on a little colour. Add the garlic cloves, shallots, thyme, mushrooms and butter and cook over a medium heat, tossing regularly until the potatoes and mushrooms are beautifully coloured, about 5-6 minutes.
- Add the chopped herbs and cook for another few minutes before seasoning with lemon juice, salt and black pepper to taste. Plate up and enjoy.