Château Potatoes (French)

Château potatoes are the traditional accompaniment to a châteaubriand steak but they are delicious with all main courses. Crispy around the edges and buttery rich, château potatoes are fantastic not only with châteaubriand but with any roasted beef or poultry dish. Traditionally these were shaped into oval pieces to look like jewels and how they were served in 1st class on the Titanic, but If you don't happen to have a Château potato machine lying around, they are just as delicious sliced or small potatoes to make this recipe easier to prepare.

new potatoes of similar size (800 g)
3 cloves garlic, peeled
butter (90 g)
1 Tbsp. extra-virgin olive oil
1 tsp. sea salt
½ tsp. black pepper, freshly ground
2 Tbsp. fresh parsley, chopped

Preheat the oven to 375°F (190°C/170°C fan, Gas Mark 5).

Peel then lay the potatoes on kitchen paper to dry off the excess water.

Add the butter, oil, garlic, seasoning and potatoes to a heavy based pan that can go from the hob to the oven.

Cook over a medium heat for 5-0 minutes, lightly stirring from time to time, until they are lightly golden all over.

Place the potatoes in the oven for 30 minutes or until crisp and tender. Remove the garlic.

Put them in a serving dish and pour over the butter from the pan. Scatter over the parsley and serve.