Boiling these delicious potatoes before roasting them serves three purposes: The insides get ultra-creamy, the outsides get extra crispy ... thyme and garlic and season generously with salt.

Season with salt and pepper. In a large frying pan, heat the remaining garlic oil and fry the smashed potatoes until golden-brown and crispy. Season with salt and pepper. In a large bowl ...

And a third also replied: "I'd take the thin shell around the garlic off as it's like paper. Although I'll try this, as it looks great." How does bicarbonate of soda make roast potatoes crispy?

Add salt to taste. Your spicy garlic preserve or confit is ready. Bottle and keep. It will stay in the freezer for a month. Works well on everything from roasted potatoes to chaat.