Recipe adapted from Patricia Wells's Bistro
60 ml (¼ cup) walnut oil1.2 kgdesiree potatoes, cut into 1cm-thick slices6 cloves garlic, peeled and finely chopped1 cup (loosely packed) flat-leaf parsley leaves, finely chopped1 bunch chives, thinly sliced1 pinchfreshly grated nutmeg
Heat walnut oil in a large heavy-based or cast-iron frying pan. Add half the potatoes and cook, turning occasionally, over medium-high heat for 10 minutes or until golden and tender. Using a slotted spoon, transfer potatoes to an absorbent paper-lined plate and repeat with remaining potatoes.
In a large bowl, combine potatoes with garlic, herbs and nutmeg, season to taste with sea salt and freshly ground black pepper and toss to combine. Serve immediately with grilled fish or steak.