- 2 garlic cloves
- 1 bunch flat-leaf parsley, washed and leaves picked
- 2 tsp each thyme and rosemary, coarsely chopped
- 100 ml extra virgin olive oil
- 1 kg evenly sized kipfler potatoes, cut lengthwise about 3cm thick
- 1Bring a saucepan of water, along with 1 garlic clove, to the boil. Once boiling, discard the garlic, add plenty of salt and return to the boil. Add parsley leaves and cook until very tender
(5 minutes; the leaves should dissolve when pressed between your fingers). Drain, refresh under cold running water, then drain and squeeze out most of the water. Coarsely chop parsley, then add thyme and rosemary. Finely chop remaining garlic and add to herbs with half the oil and set aside.
- 2Boil the potatoes in salted water for 16 minutes (they should be slightly undercooked), then drain and place in a large bowl. Season with salt and plenty of pepper and drop dollops of the herb oil on top, then use your hands to toss thoroughly. Transfer to a gratin dish and drizzle the remaining oil over the surface.
- 3Preheat oven to 180C and bake the gratin until potatoes are nicely browned (20-25 minutes) and serve with <a href="http://www.gourmettraveller.com.au/recipes/recipe-search/masterclass/2013/12/gayettes-de-provence/">gayettes de Provence</a>.